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.
It was a lazy Sunday afternoon; I had purchased an Eye Round and searched for a recipe the night before. I had all the ingredients so, I gave it a try on my brand new Crock pot. I had never used a crock pot before in my life and I followed the directions to the letter. The result was EXTRAORDINARY!
The gravy was indeed to die for and my first experience with the crock pot was a tremendous HIT.
Thank you so very, very much and you can be sure I will turn to this recipe time and time again.
★★★★★
Have you ever altered the temp/cook time for the sake of time? If I cooked on high 2 hours then 4 low for example? Thank you
Hi Erin,
Not normally, no and not with this cut of meat. This meat is generally super tough to begin with which means it needs a low and slow temp to help break it down and make it super tender. If I remember correctly 1 hour on high is equal to 1 hour on low.
Best Kitchen Wishes!
this was the toughest roast I have ever made in my life. Followed directions exactly.
The eye of round is a very tough piece of meat in general. That’s why it has to cooked on low and slow. That helps break down the muscle fiber and tissues.
Plus it has to have liquid in the crock at all times AND the lid shouldn’t be removed until the time is up on cooking.
Even if the lid is picked up once, it takes 30 minutes for the crockpot to get back to the temperature.
I’m not sure why yours turned tough as I’ve never had anyone say they’re was tough nor have I ever had it turn out tough for me.
Best Kitchen Wishes!
Excellent!!!! The family loved it. I did a couple things different, I just used 2 beef bullion cubes and it worked out perfect. I also added a package of dry onion soup mix because I like that and I also cut up 6-7 carrots an onion and add those plus a dozen or so mini/yukon potatoes and then the whole meal is complete.
★★★★★