These past few weeks it’s been hot; high 80’s but with 473% humidity. 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 8am 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. *bats her baby blues*
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 the eye of round is a tough piece of meat due 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 crock pot. This kept it’s 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
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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.
Laura says
May 21, 2019 at 6:18 pmVery moist. I didn’t use a roast but used 4 eye of round steaks. It’s a no fiber food that was perfect for pre-colonoscopy but I will be using it for future meals! Highly recommend this recipe
★★★★
TKWAdmin says
May 22, 2019 at 2:29 pmThank you so much Laura! So happy you loved it!
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Eleni says
May 19, 2019 at 10:22 pmOmg! This recipe did not disappoint! One of the best pieces of meat I’ve ever made. Very flavorful, the gravy was the best! I simply paired it with mashed potatoes to get the most out of the gravy. My house smelled so good by the time it was done too. The meat was so tender but not falling apart. I normally dont have seconds just because I dont eat that much but I had seconds and thirds of mashed taters and gravy. My fiance absolutely loved it as well! This recipe is going into my recipe book. This is something to make when you have guests if you want to impress for sure.
Debi says
May 5, 2019 at 8:21 amCan I skip the cream of mushroom soup and just use gravy packet and beef broth and thicken it at the end with flour?
TKWAdmin says
May 5, 2019 at 10:17 amHi Debi!
Yes if you wish, you can! I just chose the cream of mushroom to give it a more cream-based gravy.
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Pat Collins says
April 10, 2019 at 3:38 pmMade it last Easter. Hit of the dinner. We always have a ham also, but a lot less ham eaten and a lot more eye of round. Thanks for a great recipe . Making again this Easter.
Andrea Mozarowski says
March 12, 2019 at 7:20 pmOutstanding result. Every bit as good as the posting and commentary convey. We substituted Superior Touch “Better Than Bouillon Beef Base” as we could not find the powder and I didn’t want to try working with cubes. We used Pacific brand condensed mushroom soup. Cook time, 7 hours 15 min. I’ve already passed the recipe onward. Thank you.
★★★★★
TKWAdmin says
March 17, 2019 at 2:22 pmThank you so much Andrea! I really appreciate it!
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Glenn says
February 3, 2019 at 1:33 pm2nd time making it easy and tasty thanks
★★★★
TKWAdmin says
February 3, 2019 at 5:13 pmYeah! Thank you so much Glenn!
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Andrea Mozarowski says
March 8, 2019 at 5:46 pmHi, Lori, I have a wondering.
Is this a true “low” setting, i.e. in a slow cooker that modulates and remains at a low temp consistently (Kitchen Aid)? Also, do you check the inside temp of the cooked roast?
This is my first time with this cut.
TKWAdmin says
March 9, 2019 at 10:43 amI used both an All-Clad and Hamilton Beach crock pots on this recipe, both on low. The cook time was the same. All meat should have their internal temp checked. My Hamilton beach cane with a thermometer.
Rare is 120-125F
MR is 130-140F
M is 145-150F
I keep mine at 140 as I do not like med rare.
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Jennifer Breeden says
January 26, 2019 at 12:24 pmSo delicious! Made this for my 83 year old mother and myself and this is our new favorite recipe. My mom who does not like leftovers, ate this for three meals. First two days as a roast and day three we made sandwiches on sourdough bread. The gravy is to die for and tasted awesome over mashed potatoes. Thank you for such a tasty easy recipe.
★★★★★
TKWAdmin says
January 30, 2019 at 7:04 pmThat warms my heart so much! Thank you!
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Bob says
January 16, 2019 at 5:43 amI had two eye roasts. One I roasted and the other I followed this recipe. I can’t digest milk so I replaced milk product with wine. The roast game out just as juicy and tender. as compared with the dry and tough one I roasted. I will definitely make this again.
★★★★★
Jennifer Breeden says
January 15, 2019 at 9:54 pmThis turned out amazing!!!! Just like your picture. So tasty and so tender. You weren’t kidding about not needing a knife. We’ll, I needed a knife to slice it but only a fork for bite after bite of yumminess. Will definitely be making this again. And the gravy was a hit over mashed potatoes.
★★★★★
TKWAdmin says
January 20, 2019 at 10:39 pmThank you so much Jennifer! So happy you loved it!
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Rosalee says
January 1, 2019 at 2:45 pmHi lori, my question is about the beef bouillon granules. Do I follow the directions on the package and use 2 tablespoons after I make the bouillon with hot water. Or am I using 2 tablespoons of the granules. Thanks
TKWAdmin says
January 1, 2019 at 4:46 pmHi Rosalee!
It’s not granules but actual powder. If you can’t find that go with the beef bouillon paste. It’s 2 Tbl of powder.
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Andrea Mozarowski says
March 10, 2019 at 3:42 pmHello, it’s Andrea again. I found the beef bouillon paste. Am making the recipe now. How much paste do I use? With thanks, Andrea
Bonnie says
December 11, 2018 at 10:23 pmLoved it but was too salty for us. Next time I will cut out as much salt as I can but will definitely make it again.