Q&A for How to Cook Eye of Round Roast

Use Dijon mustard and spread it over the top of the roast then you can add some fresh herbs like rosemary or thyme. Finish it by liberally pushing salt into the mustard.

Cook it on low, and check after about seven hours. If the veggies look done, try taking a sample of the roast, and cook another hour if necessary.

That's not the best method to use: a pressure cooker's steam is just not right for meat like this.

It could take 1–1 and a half hours, or 4–6 hours if you are slow cooking it.

Yes, you can.

"Cook on high for several hours"? No. I have heard good arguments for high heat followed by low heat, high heat all the way to a quick end (resting necessary), and low heat the whole way. They all seem to work out. But high heat for several hours, no. The result will be a leathery mess.

No, you cannot. The heat inside of an oven will never slowly cook your food. Slow cookers are also meant to be covered and everything just simmers inside. You can cover something in an oven, but it may not come out the same way as cooking it in a slow cooker.

It depends on how large the roast is, and how well-done you want the roast to be when you are done.

For any number of reasons your oven is not holding heat in as desired. You can check your oven door to make sure the soft seal is in good condition and replace if worn. Also, if the hinge springs are worn out, then the door may not be sealing firmly enough. Finally, in older ovens, the insulation between the inner and outer walls tends to become saturated with grease over time and just doesn't do a good job once this happens. Depending on your oven model, you can set the temperature to a much lower level after cooking at 500 F (maybe 160-180 F) and monitor the internal roast temperature. When it reaches 145 F, it's done.