Q: I recently picked up a small eye of round roast, and everything I read about cooking this cut involves slow-roasting at some point. However, I don't have an oven. Is there a way to do it in a crock-pot?
Sent by Laura
Editor: Yes! A slow cooker is a great way to cook a roast like this. The slow and steady heat helps break down the muscle and make it tender. I would suggest cutting it into smaller pieces and cooking it on low until fork tender. Here's a good recipe:
• Individual Pot Roasts with Thyme-Glazed Carrots
Readers, any other ideas for cooking this roast?
Related: Weekend Cooking: What to Cook with Cheap Cuts of Meat
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yes, check this out - http://7th-taste.com/2012/04/10/amish-sauerbraten/
Don't even worry about cutting it up. I out a medium sized roast whole in the slow cooker with about a cup of water. Cook it on low for about 6-8 hrs or on high for about 4. It will be amazing! You can add potatoes and other root veggies to the pot too and they'll cook alongside the roast just fine.
If you want the pot-roasty flavor, brown it in a pot on the stove/a burner, then toss it in the crockpot. Otherwise, don't worry about browning and just toss that sucker in there! Onions, carrots, celery, and potatoes would be my recommendation. If your roast is small enough, put the veggies on the bottom so they soak up the delicious juices, salt and pepper the meat, put it on top, then add a cup or so of water.
When I remember I prep my crockpot the night before, put the crock in the fridge, then pull it out in the morning, pop it in, and turn it on. By the time I come home I have a delicious meal!
A favorite in our house growing up was french dip sandwiches - take a tough cut of beef (usually rump roast), a packet of french onion dip (you could sub real beef stock and onions if you wanted), some water, and if you want some extra sliced onions, then cook that baby on high all day until it falls apart and serve on soft french or italian bread with the juices in a bowl for sopping. Delicious!
I recommend adding red wine and beef broth instead of water. When it is done, you can measure the liquid and make a gravy. It's 1 tbsp butter and 1 tbsp flour made into a roux for every cup of liquid. Add the liquid after cooking the roux a minute or two and cook until thickened. The roux is made on the stovetop.
I have not cooked a roast in the oven since I discovered the wonders of the crockpot some 30+ yrs ago...so much better, imo. I would NOT however, advise cooking it on high. There's a world of dffference which makes a knife non-essential. I also find browning/searing first non-essential.Really.
I usually just season to taste & toss in carrots, potatoes, onions & muchrooms. Dunno if your lack of an oven is temporary or not but (at the risk of getting slammed) here's a *cheat* in a pinch, although perhaps not as healthy...
Place whole seasoned roast in crock, spread a can of mushroom soup on top & sprinkle with a packet of dry onion soup mix. No additional liquid needed if you use the soup. Add whatever veggies you desire & cook on LOW for 8 hrs. I also load up my crock in the evening & store it in the fridge. The house smells heavenly when I walk in the door from work.
I do the same as 'discerning' with the can of mushroom soup and dry onion soup mix but I add a can of Coke to the mixture. The gravy is heavenly and you don't have to do a thing to get a thick gravy/sauce. Cook on low. My husband cooks this when he is a 'batchelor' for a few days and enjoys it very much.
Huh...now that's a new one on me. What's the purpose of the coke? I find the consistency of the gravy perfect without additional liquid but now you've got me curious. Oh, and thanks, btw, for planning my Sunday dinner menu *grin*. Got a baking marathon planned for the afternoon and this is just the ticket for an easy meal that can be prepped the evening before.
I do a "coke" roast also. It's actually a traditional latin dish for my family in Honduras too. Weird, I know, but that, plus the yucca and fresh cumin.... yum.