Kittencal's Slow Cooker Eye of Round Roast With Gravy
Ready In: 15 mins
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.
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