You won't find eye of round roast on the menu at many fancy restaurants because it is an inexpensive cut of meat. Eye of round is quite lean and will turn to shoe leather if cooked improperly. With proper preparation, however, you can make eye of round as succulent and juicy as prime rib.
In the Oven
Mix together seasonings for a spice rub. You can keep it simple with salt and pepper, or add other savories such as garlic, rosemary, oregano, mustard powder or sage. Rub the eye of round roast with the mixture. Cover the roast with plastic wrap and refrigerate it overnight.
Remove the roast from the refrigerator. Leave it at room temperature for one hour before you start cooking. Preheat the oven to 325 degrees.
Heat a few tablespoons of olive oil in a skillet on the stove top. Sear the roast for a few minutes on each side to seal in the juices. Remove the skillet from the heat.
Line a roasting pan with aluminum foil. Transfer the roast from the skillet to the pan. Bake for one to two hours or until an instant-read thermometer registers 135 degrees Fahrenheit when inserted into the center of the roast. Allow the roast to rest and finish cooking for several minutes before slicing. The internal temperature should rise to 145 degrees after the resting time.
In the Slow Cooker
Line the bottom of a slow cooker with skinned, thickly sliced onion. The onion will infuse flavor and moisture into the tough cut of meat. Place the roast on top of the onions.
Pour about 1 cup of liquid over the roast. You can use plain water, beef broth, canned cream of mushroom soup, or undrained canned tomatoes.
Sprinkle the roast with seasonings, such as garlic, pepper and rosemary. Cook on low heat for 6 to 8 hours. Check the internal temperature with a meat thermometer before serving.