Eye of the Round Roast... slow cooker ?.

Masala

Hi all

Just returned from in laws house on the weekend and MIL had a beautiful roast for us all

She cooked same on a Stanley range for 4-5 hours on the top Of the cooker in a pot. It was lovely

I dont have a range... so was gonna attempt same in a Slow Cooker.

Any recommendations for me ??

Or should I do it in a fan assisted oven?? Any recommendation on this methods...

Would prefer to go slow cooker if possible.

con747

Masala wrote: »

Hi all

Just returned from in laws house on the weekend and MIL had a beautiful roast for us all

She cooked same on a Stanley range for 4-5 hours on the top Of the cooker in a pot. It was lovely

I dont have a range... so was gonna attempt same in a Slow Cooker.

Any recommendations for me ??

Or should I do it in a fan assisted oven?? Any recommendation on this methods...

Would prefer to go slow cooker if possible.

A recipe here https://www.allrecipes.com/recipe/235327/slow-cooker-eye-of-round-roast-with-vegetables/ You could just use or replace different flavours to suit your tastes.

Masala

con747 wrote: »

A recipe here https://www.allrecipes.com/recipe/235327/slow-cooker-eye-of-round-roast-with-vegetables/ You could just use or replace different flavours to suit your tastes.

Thanks a million.. that looks nice AND I have all the ingredients in my cupboard

Except Beef Broth!!? Is that an Oxo cube in qtr pint of water???

Red Rua

I often do eye of the round in the slow cooker. Usually brown off beef joint in pan first, season, then put on a bed of carrots in slow cooker with a beef stock pot and some water. Cook for around 5 or 6 hours on low. Make gravy from stock in the pot. Turns out tender, but not pink in middle if you like it like that.

con747

Masala wrote: »

Thanks a million.. that looks nice AND I have all the ingredients in my cupboard

Except Beef Broth!!? Is that an Oxo cube in qtr pint of water???

Beef broth or Beef stock can be used to replace each other with no huge taste difference.