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Fall-apart tender Eye of Round with the most amazing rich and decadent mushroom onion gravy!
These past few weeks it’s been hot; high 80’s but with 473% humidity. I love Pittsburgh but man this weather is just foul!
So needless to say, turning on the oven was not an option. However on the way home from work on a Friday I bought the most gorgeous Eye of Round roast. I mean it was beautiful – that is, beautiful as far as raw meat goes. LOL
When I got up Saturday around 8 am and saw the outside thermometer was already pushing 75F, oven cooking was not happening in my house. Thus I turned to my best friend in the kitchen… my awesome crockpot (well one of the 9 that I have). Yes, I have 9 of ’em.. don’t judge me.
Since I wanted to have a great gravy with it and for me gravy has to be thick otherwise it’s just dipping au jus. So I dredged that baby in some seasoned flour and pan-seared all sides until they were all caramel brown.
Next, I plopped this caramel beauty into the crock, added the rest of the stuff, and went about my day. 8 hours later the smell coming from my kitchen was just intoxicating. I mean you wouldn’t need a dinner bell for this! Just taking the lid off and they will come!
Folks what came out of that crockpot was pure heaven! Typically an Eye of Round cut is a tough piece of meat due to it being so lean. However, this was anything but tough. No knife needed. Just you, a plate and a fork.
Take a moment and drool. It’s okay, I’ll wait.
THIS was the BEST roast I have ever, EVER had in my life. I mean EVER!
Remember me telling you how I pan-seared the sides before putting it in the crock? LOOK how awesome this came out after cooking for 8 hours! Still retained that gorgeous color and flavor!
This sliced up beautifully! It didn’t fall apart like a normal roast does when you cook it in the crockpot. This kept its form but was oh-so-tender!
And the gravy…
Oh, dear sweet Jesus that gravy!
Hands down BEST gravy I have ever made and tasted!
Seriously.. absolute BEST!
Literally my mouth is watering right now staring at these pictures as ‘flavor flashbacks’ are hitting me hard and I want this NOW!
drooling…
dear GOD this was so good!
yep… still drooling!
Crock Pot Eye of Round with Mushroom & Onion Gravy
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6+ hours
- Category: slow cooker, comfort food, beef
- Method: slow cooker
- Cuisine: slow cooker, comfort food, beef
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Ingredients
- 1 – 10 oz. can cream of mushroom soup, undiluted
- 1 – 10 oz. can low sodium beef broth
- 1/4 cup dried minced onion
- 1/8 cup beef bouillon powder
- 1 1/16 tsp onion powder
- 1/8 tsp crushed celery seed
- 1/8 tsp sugar
- 2 Tbl fresh minced garlic
- 1 Tbl Worcestershire sauce
- 3lb Eye of Round Roast
- 1/4 cup flour
- 1 tsp black pepper
- 1/2 tsp salt
- 3 Tbl extra virgin olive oil
- 2 cups sliced mushrooms
- 2 Tbl corn starch
- 3 Tbl milk
Instructions
- In a bowl combine the mushroom soup with beef broth,minced onion, beef bouillon, onion powder, crushed celery seed, sugar, fresh garlic and Worcestershire sauce.
- Mix until combined and set aside.
- In a small bowl mix together flour with salt and black pepper.
- Dredge the roast in the flour/black pepper mixture.
- In a medium skillet over medium heat, heat the oil
- When the oil begins to ripple, carefully add in the roast and pan sear about 5-6 minutes per side, or until all sides are caramel colored.
- Transfer the roast to the slow cooker, top with mushrooms and slowly pour the soup mixture over top.
- Cover and cook on LOW for 8 hours or until the roast is tender.
- Remove the roast from the crock pot and place on a plate.
- Transfer the sauce from the crockpot into a medium sauce pan and bring to a boil over medium heat.
- In a small container mix together the milk and cornstarch to make a slurry.
- Once the mixture starts to boil, pour in the slurry and whisk until thickened.
- Remove from heat and ladle over sliced eye of round.
Keywords: Crock Pot Eye of Round with Mushroom Onion Gravy, slow cooker eye of round, best way to cook tough cuts of meat, super tender beef
Please ignore my last comment about the cornstarch and milk. When I reread the directions I could see you included the directions for those two items. The roast is in the Crockpot now, and it smells amazing!
I am in the middle of preparing the ingredients to go into the crockpot and realized the corn starch and milk are not mentioned in the directions. I assume you mix those two together and pour over everything else after the mushrooms since they are listed last. However, if that is the case, why would that combination not be mixed in with the soup mixture? I am using two cans of Golden Mushroom soup rather than one can of regular Cream of Mushroom because we like lots of gravy, so I’m not sure the corn starch and milk are needed.
How long would you cook a 2 lb eye round
Hi Gary,
It still should take 8 hours. You could check it at the 7-hour mark and test the internal temp of the roast.
Best Kitchen Wishes!