Community Pick
Kittencal's Slow Cooker Eye of Round Roast With Gravy
photo by Hankies Mom
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 (10 ounce) can cream of mushroom soup, undiluted
- 1 (10 ounce) can low sodium beef broth
- 1 (1 ounce) package dry onion soup mix (I use the onion-mushroom flavor)
- 1 -2 tablespoon fresh minced garlic
- 1 tablespoon Worcestershire sauce
- 1 (3 -4 lb) eye of round roast
- 1⁄4 cup flour
- 1 teaspoon black pepper
- 1⁄2 - 1 teaspoon garlic powder (optional)
- 3 -4 tablespoons oil
directions
- In a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and Worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.
- In a small bowl mix together flour with black pepper and garlic powder (if using).
- Dredge the roast in the flour/black pepper mixture.
- Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.
- Transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast.
- Cover and cook on LOW for 8 hours or until the roast is tender.
- For a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I had higher expectations for this roast, especially with all the good reviews. It smelled wonderful all day long. The end product didn't match the aroma however--it looked and tasted like boiled meat, even though I browned as directed. It was tender, but that was about all--no "wow" flavor for us. With today's meat prices, I was very disappointed, and will stick to traditional oven methods or yooper's no-fail "To Die For Crock Pot Roast" recipe, also found on this site.
-
Like ladyfingers, I too was a bit disappointed in this roast. I used an eye of round from a grass-fed beef supplier at my local farmer's market, and I am aware that they can be less tender because grass-fed beef has less fat. However I thought after 8 hrs in the crock pot, it would still be fall-apart tender. It was not, and in fact was overcooked. I added pearl onions, baby potatoes, and baby carrots to the crock as well, and they were good. The gravy was tasty but didn't knock me out, yet I can't figure out what I might add to make it more flavorful. Other than the eye of round that I used and adding the veggies, I followed the recipe to the letter.
-
Sorry to say that this was somewhat of a flop. Could be because my buthcher doesn't carry "eye of round roast" so I had to use a rolled rump roast. That was the only change I made. All day I was waiting for that wonderful aroma of a pot roast, it never arrived. I even went outdoors for a few minutes then came back in my house and smelled nothing. The flavor of the meat was the same, very bland & needs salt. Sorry, I won't be making this again.
-
This is a super recipe! Guests raved about the tender beef and delicious gravy. I made this the day before I served it at a Christmas holiday family gathering. I followed the recipe exactly except for eliminating the pepper. Then I sliced it, arranged the slices in a 9x13" glass pan with lid and poured gravy over the slices and refrigerated it. Before the party, I just warmed it in the microwave. On party day, no mess, no fuss! I'll definitely be making this again.
see 48 more reviews
Tweaks
-
I was looking for a "different" way to cook my roast and this sure fit the bill! This is wonderful! I did have trouble finding low sodium beef broth, so substituted with an equal amount of water with a half bouillon cube in it place. The smell once it got cooking was heavenly! The roast was so incredibly fall apart tender you could actually cut it with a fork! And the gravy!!! Mmm! I thickened it some with cornstarch/water and it was delicious! Thank you for posting this recipe Kittencal! I'll definitely make this one again and again! :)