Slow Cooked Eye of The round Roast

Slow Cooked Eye of The round Roast by Traci

Ingredients: Large Eye of the Round Roast
Olive Oil
Pepper, Garlic Salt
Sliced Onion and Pieced Garlic

In a large heavy cooking pot, add enough olive oil to
completely coat the bottom of pot. Let it get hot and then add
the salted and peppered roast. Brown all sides of roast in the
hot oil. Once browned, add the sliced onions into the pot.
Stir the onions so as not to completely burn. Then add the
garlic and let them cook for just a minute or two. Don't burn
them. Lastly, add enough cold water or luke warm water into
the pot as to cover about half of the roast. Put the lid on
the pot and lower the temperature to low/med, just enough to
have a slow bubbling of the water in the pot. Cook roast for 1
1/2 hours on one side, and then turn the roast over and cook
other side for same amount of time. Make sure the water does
not evaporate. you may need to add water to keep the roast
about half way under water while cooking. After about 3 1/2
to 4 hours of slow cooking, I check the meat by inserting fork
or sharp knive, if it easily goes into the roast it is done.
However, you can't really overcook, so you can cook longer if
like. I then let the meat cool on rack or plate out of pot.
Once cool or cold I slice it with sharp knive and then place
the slices back into the pot with the water/juices mixture and
slowly rewarm it up before ready to serve.
(You probably can do this recipe in slow cooker, you just need
to open in order to turn meat)"