Whether you intend to slow roast your eye fillet in the oven or opt for the convenience of the slow cooker, this cut benefits from tying to create a cylinder-shaped roast. This ensures even cooking and holds the roast together. Tie with twine at 2 to 4 inch intervals, rub with a little olive oil and, if desired, seasoning mix. Sear it in a pan to lock in flavor and juices before roasting. Tuck sprigs of fresh herbs, such as oregano, basil or rosemary, under the twine to enhance flavors. Some prefer to chop fresh herbs and garlic and rub it into the surface of the roast. For a bit of zing, add ginger root or horseradish to taste.

Slow roasting in the oven at 250 to 300 F for 20 to 30 minutes per pound produces a tender roast, but care must be taken to prevent drying. Place the roast on a rack in a large pan and add 1/2 to 1 cup of water in the bottom of the pan. Add water as needed to keep the pan juices from burning and keep the roast moist.

With a slow cooker, you can put your eye fillet in the pot in the morning and let it cook all day for a delicious evening meal. Add cut vegetables, such as carrots, potatoes, onions and cabbage, to create a one-dish meal brimming with flavor. Add bay leaves, peppercorns, garlic cloves or the seasoning of your choice, pour in a cup or two of water and let the meal cook itself. It is not necessary to completely cover the roast and vegetables with water as the water on the bottom creates steam that cooks the meal.

Nearly any vegetable complements eye fillet, but many prefer to serve it with oven-roasted potatoes or creamy mashed potatoes with gravy made from the pan drippings. Add brightly colored vegetables, such as carrots or corn on the cob, along with a green vegetable to create a colorful display. A side salad with salad greens, bright cherry tomatoes, green pepper rings and creamy dressing adds contrast to the tender roast.