Slow Cooking an Eye of the Round Steak & Potatoes

By: M.H. Dyer

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Slow-cooking brings out the best in an eye of round steak, which is an economical but slightly tough cut of meat from the heavily muscled rump of the animal. Simmering the steak slowly in savory liquids breaks down the collagen and tough fibers but leaves the rich flavor. Cook eye of round steak with your choice of vegetables and seasonings, and then serve this hearty dish with tossed salad and rolls or crusty bread, for a hearty, satisfying meal.

Step 1

Sprinkle both sides of the steak lightly with all-purpose white flour, and then season the steak with salt and freshly ground black pepper.

Step 2

Coat a heavy skillet with cooking oil or olive oil. Heat the oil over medium heat, then brown both sides of the steak in the hot oil.

Step 3

Cut an onion into thin wedges, then cut a garlic clove into thin slices. Place the onion and garlic in the bottom of the slow cooker.

Step 4

Place the browned eye of round steak on top of the onions and garlic. Cover the steak with your choice of vegetables, such as chunks of red potatoes, carrots or green peppers. You can also add fresh tomatoes or drained, canned tomatoes.

Step 5

Stir in seasonings to suit your preferences. You can use Italian seasoning or onion soup mix or fresh or dried herbs such as oregano or thyme. A splash of Worcestershire sauce also adds extra flavor.

Step 6

Pour beef broth or stock over the steak and vegetables. As a general rule, use about 3 cups of liquid for a 1-pound steak.

Step 7

Cook the steak on low for seven to nine hours, or until the meat is tender and a meat thermometer inserted into the thickest part of the steak registers at least 145 degrees Fahrenheit, according to the USDA.

Step 8

Transfer the steak and vegetables to a serving platter or bowl and let the meat rest for 3 minutes. Your eye of round steak is ready to slice and serve.