Kittencal's Slow Cooker Eye of Round Roast With Gravy

"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."
photo by Hankies Mom photo by Hankies Mom
photo by Hankies Mom
photo by Kathy Munoz photo by Kathy Munoz
photo by Kathy Munoz photo by Kathy Munoz
photo by Marlene. photo by Marlene.
photo by Breezytoo photo by Breezytoo
Ready In:




  • 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

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  1. ladyfingers
    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.
  2. mamawJ
    Excellent!!!!<br/>Did make some minor changes.<br/>Added 1/2 c of red wine, decreased dry soup mix to 1T. Will increase to 2 T next time.<br/>My Crock pot cooks very quickly so the<br/>roast was done in 5 hours.<br/>Gravy was outstanding on mashed potatoes.
  3. Gbergan
    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.
  4. ilove food
    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.
  5. grammyof3
    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.


  1. tastycakes
    Added cubed red potatoes, baby carrots, and 1/4 cup sweet red wine.
  2. Breezytoo
    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! :)



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