Prep 15 mins
Cook 0 mins
Slow cooking is the best method for an eye of round roast, I have cooked eye of round many times in a Crock-Pot with fantastic results, and you can use blade roast in place of the eye of round. The gravy from this roast goes well with mashed potatoes. Do not add in any extra salt to this recipe and use only low sodium beef broth for this. If you are an onion lover, then you could add in a small chopped or sliced onion if desired. Remember, do not lift the lid of the Crock-Pot while cooking. Each time you do, the heat is lost and you will need to cook it for a longer time.
- 283.49 g can cream of mushroom soup, undiluted
- 283.49 g can low sodium beef broth
- 28.34 g package dry onion soup mix (I use the onion-mushroom flavor)
- 14.79-29.58 ml fresh minced garlic
- 14.79 ml Worcestershire sauce
- 1360.77-1814.36 g eye of round roast
- 59.14 ml flour
- 4.92 ml black pepper
- 2.46-4.92 ml garlic powder (optional)
- 44.37-59.16 ml oil
- 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.
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.
Did make some minor changes.
Added 1/2 c of red wine, decreased dry soup mix to 1T. Will increase to 2 T next time.
My Crock pot cooks very quickly so the
roast was done in 5 hours.
Gravy was outstanding on mashed potatoes.
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.