Websites such as All Recipes and the Food Network feature recipes for preparing eye of round roast in a slow cooker. Slow cooker cookbooks often also have recipes for eye of round roast.
Eye of round roast is an economical cut that comes from the hind quarters of the cow. It can be tough and a little dry if not prepared correctly, according to Certified Angus Beef.
Some recipes call for browning the meat before placing it in the slow cooker. This preserves the color of the meat and seals in the juices. For instance, the Food Network recipe calls for dredging the roast in a mixture of flour, black pepper and other spices before placing it in a hot skillet. However, other recipes call for simply rubbing the exterior of the meat with the desired spices and placing it in the slow cooker.
Eye of round roast recipes also require using a liquid in the slow cooker. For example, All Recipes recommends mixing beef broth, Marsala wine and gravy powder together and pouring it over the meat. Both recipes call for cooking the roast on low heat for eight hours.
Eye of round roast pairs well with vegetables in the slow cooker. Hearty, dense vegetables such as potatoes, carrots, celery and onions stand up well to the slow cooking process.