Crock Pot Eye of Round with Mushroom & Onion Gravy
July 1st, 2013 | 
Author: 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!
Rating
- 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
- 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.
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Saving this baby!!!
I’m planning to make this tomorrow night as we have company coming. I have a 6lb roast…can I double the recipe! Here’s hoping it fits in the crockpot!!!
Hi Tara!
Yes you can; just be sure it’ll fit in the crockpot!
Best Kitchen Wishes!
Making this on Monday for my family. Hope it’s as yummy as the reviews are.
Will follow up with comments after we eat.
Is it possible to cook this on high for a few hours or is the 8 hrs on low essential for the tenderness? I just realized I’m missing a few ingredients so I’m running to the store but still wanted to make this for dinner tonight.
Hi Amanda!
I personally prefer low as I think it allows the meat to tender down slower resulting in a super tender texture. But I have made it on high and it’s still as delicious! On high go with 5 hours. You can check it around ~4 hours but normally I go with 5.
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Best roast I ever made!! Gravy is awesome. I used a roast that was just under 2 pounds and didn’t change a thing!! Perfect! Thank you!
If you are running low on time, could you cook it on high for an hour or two and cook on low for a few hours?
I am making this recipe tonight. I am on weight watchers. Is there any way you can provide me the nutritional information? Particularly the calories, saturated fat, sugar and protein and the serving size? Thank you!
Hi Deborah,
Unfortunately I cannot. However there are a ton of great online calorie calculators that you can plug the ingredients into. And good luck with WW! You got this 🙂
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I made this recipe and my crust was mushy by the time the roast was done. I am wondering if anyone else had this happen. Or if anyone knows why it didn’t ray crunchy? My guess is that the moisture from the juices.
Hi Dawn,
You would never get a crunchy crust as it’s made in a crockpot. You’re correct as it’s from the steam. If you want a crunchy crust you could take it then broil it BUT you need to watch so you don’t dry it out. Though I’ll be honest I’ve never heard of a crunchy crust on this type of roast.
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I agree that the picture makes the roast appear to have a crispy outside when that’s not how it turns out after 8 hrs in a crockpot.
Actually that’s how it turns how in my crock pot. The dark edges are from two things – the searing prior to cooking and then the pouring of the sauce mixture on top. Remember, this isn’t submerged fully in the liquid. So while the sides will be softer, the top will have the sauce baked into it thus causing it to looking ‘crispy’ but it’s only “crispy” in coloring as the sauce baked into the top.
Make sense?
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All I can say is delicious.. I had a 5 pound roast and I made just some small adjustments. I used golden mushroom soup instead of the cream of mushroom soup I also marinated the roast in Worcestershire sauce and rubbed it with a fresh garlic paste. Thank you, I plan of using this recipe again.
Thank you so much Felicia! Love your idea of the fresh garlic paste! I’ll have to try that!
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Just finished it for dinner this evening. Followed the recipe exactly as it shows. Very very tasty. Went with homemade potatoes and fresh string beans. Thanks.
Thank you so much Matt! Mmmm I love fresh string beans! I’m working on a pressure cooker version of this recipe.
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Hi –
I am making this tonight I was just curious if you have ever used an instant read thermometer to test it and if so what was it when done?
Thanks
Hi Marilyn,
Yes 🙂 Internal temps for med rare around 125-130F. I like mine more medium so I opt for 145-150F.
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Hi, This sounds terrific and I intend to try it on Wednesday. My roast is only 2 pounds. How do I adjust the time and temperture I also have celiac disease and can’t do regular flour or cream of mushroom soup. Can you suggest what I can substitute? Thanks so much
Hi Marsha,
Sorry I didn’t respond yesterday. The temperature remains the same. With regards to the time I’d still keep it at 8 hours. Eye of Round is a tough piece of meat but by cooking it low and slow you break down the muscle fibers and turn it into one amazingly soft slices of beef!
Instead of flour use cornstarch. That’s gluten free OR use gluten free flour. As for the cream of mushroom soup, just saute up some mushrooms in butter, add in some cream and seasoning (salt/pepper/thyme) and then thicken it with cornstarch. Or I think Progresso makes a GF cream of mushroom soup.
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Hello,
This looks like a great recipe, I plan on making it tomorrow for dinner. I leave for work early in the morning and I was going to throw this in the crock pot. Is it absolutely necessary to pan sear the roast or can I put it in as is? I don’t know if I will have enough time…Please let me know your thoughts! Thanks!
Hi! Sorry I thought I responded to this. No it’s not absolutely necessary to sear the roast. Searing helps give the meat a more richer/deeper flavor. The meat will still be super tender and juicy if you don’t sear it.
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Do you still need to dredge the roast in the flour and salt/pepper mixture if you aren’t going to pan sear it?
No but the flour/salt/pepper is what will help in making the gravy at the end.
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I usually love combining all the actual listed ingredients when following making a recipe, but it seems that the “minced onion, beef bouillon, onion powder, crushed celery seed, sugar” are already mixed in a good old fashioned packet of onion soup mix.
Would you ever substitute the soup mix and add it to the mushroom soup and beef broth, garlic and Worcestershire sauce? Looking to save some time and measuring!
You have a good eye John! That’s my homemade spice mixture for “onion soup mix”. Yes you can easily use one of the pre-packaged ones in place of making your own. I like making my own only because I like to control the salt. If you do find you have some free time, mix up a big jar of it. The stuff is awesome even on chicken or in burgers!
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this looks really good. Is this a pork roast?? it looks like pork in the picture.
Hi Cindy,
Thank you very much! No it’s actually an eye of round beef roast.
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Without a doubt the best crock pot roast I have ever made. Where have you been all my life? I cooked fat side up and just trimmed off the fat when it was done. My husband and son loved it.
Thank you so very, VERY much Vicky! I’ve been right here sweets, waiting for you with dinner on the table *wink*. I’m so happy your family loved it!
It’s definitely one of my favs!
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Hi–I don’t have any cream of mushroom soup. Could I use cream of chicken or cream of celery? Thanks!
Hi Karen!
I would go with cream of celery versus chicken. I find the chicken has a more ‘sweeter’ taste. Or if you want you can just make your own cream of mushroom soup. Just follow this recipe (http://www.thekitchenwhisperer.net/2014/12/19/day-7-countdown-christmas-2014-green-bean-casserole-stuffed-portabellas/) steps 5-17. That literally is homemade cream of mushroom soup.
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I was wondering if the one beef bouillon cube is enough to use instead of the powder(don’t have). Thanks!
Hi Kristy!
Go with 2-3 cubes. Bouillon powder is just un-shaped cubes. Just watch your salt. I find the cubes tend to be a tad more salty for some reason,
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I don’t have beef bouillon powder-is there a mixture of spices that can replace this powder. If so which spices? I need to know tonight if possible. I want to fix in the AM. Thank you.
Hi T!
Beef bouillon powder is nothing more than dehydrated beef stock. The liquid is known as bouillon. It’s then made into this magical concentrated powder either loose or in a cube shape. So in this recipe I would go with all beef stock (sub beef stock for the 10 ounce can of beef broth and 1/8 cup of beef bouillon powder). Or you can go with beef consume in place of the powder. There really isn’t a ‘spice mixture’ for beef bouillon powder.
Or you can omit it completely if you don’t have stock. Stock and broth are two separate things (most folks don’t know that). Stock is richer as you use the meat from the bones to get the flavor. Broth is the liquid meat (typically boneless) is cooked in.
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I fixed this roast, it was absolutely delicious. I hadn’t recieved the response from you by the time I fixed it, but I used some homemade beef stock I had in the freezer.Also, I did not have mushrooms other than the ones I had privously cooked with onions, but went ahead and used those. Thank you for you response though. Again thank you for the delicious eye of round roast recipe.
I used just under 1/4 of beef stock in lieu of bouillon and beef broth. Had the perfect measure of salty/savory flavor
Can’t wait to try this recipe! How many adults will it feed?
Diane,
Well that depends… do you have an eater like Mr. Fantabulous? *wink* If so, then 1 adult. LOL Seriously a 3lb roast will feed 4 adults with some sides.
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This was my first attempt and it was FANTASTIC!!!! I need to cut back on the garlic but now I’m having a super hot affair with my crock pot
Thank you so much Dennis! HAHAHA I’m having the same affair with my crock pots too 😉
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Looks delicious! I’m going attempt this recipe tomorrow. Should I trim all of the fat from the roast prior to cooking or after?
Hi Billy!
I tend to leave the fat on as that lends to a juicier outcome on the meat. I would then discard it afterwards.
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I am going to be making this tomorrow for my fiance’s birthday dinner. I am loving all the rave reviews and yes it does look delicious!!
I have one question on the mushroom slices….Fresh mushrooms ok to use or should I buy the jar kind as I didn’t see anything specific mentioned in the recipe?
Looking forward to making this and YES… I was drooling with every picture and every part of the recipe! Can’t wait!!
Thanks,
Sheila
Hi Sheila!
Well happy early birthday to your very lucky fiance! I never ever used canned/jarred mushrooms. They gag me. Use fresh; always fresh anything unless it’s denoted not to. And honestly that would only ever apply to spices. If you used the jarred ones they would literally just disintegrate.
I can’t wait to hear your thoughts on the recipe!
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Can you put fresh carrots and celery in the crockpot with the roast or is it better to do the vegetables separately?
Of course you can put them in with this (Look how I did it in this roast recipe: http://www.thekitchenwhisperer.net/2014/10/26/crock-pot-italian-style-pot-roast/). The only thing is they may have the gravy on them (which I would love).
It honestly depends on how you like your veggies.
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Hi I dont have dried onion, celery seed or worchestire sauce. Anything else that I can substitute?
You can use fresh minced onions and celery. Unfortunately there is no substitute for the worchestire sauce. Just omit it but put it on your shopping list.
From one Pittsburgher to another…this was delicious. I will never make an Eye of Round Roast in any other way. Even my husband loved it, even though he usually hates anything made in a crock pot. My roast came out looking just like your photos and tastes wonderful. Thanks for a great recipe.
That’s awesome Cindy! Yeah this is the only way I will make an eye of round roast as well. I find it’s the secret to taking a not-so-tender piece of meat and transforming it into something truly amazing. So happy your hubby loved it too!
And rock on ‘Burgh girl! Love to hear from my fellow Pittsburghers! 🙂
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This was SOOOO Good! We had a bunch of extra gravy — and there was NO way I was going to let it go to waste … I ended up making some swedish-style meatballs and buttered noodles with the extra. Yum! Thanks for sharing this!
Hi Jen!
Thank you so much! I love this recipe as well! Mr. Fantabulous isn’t so much a roast type of guy but he requests this dish frequently as he absolutely loves it!
Oh I love the idea of using the gravy for Swedish type meatballs! Bravo!
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TKW this was amazing in every sense of the word! This was one of the best meals I’ve ever made! This recipe was repinned on my facebook wall to which my friend said “Jada, you have to make this! This is the best dish ever!” She was so right! I so hooked on your recipes right now and can’t wait to make more!
And that gravy! Phenomenal is all I can say!
Living in Texas we live by crock pot cooking due to the extreme heat! THANK YOU THANK YOU THANK YOU!!!
Well thank you so very much Jada! I honestly fell in love with this recipe. And that gravy… dear lord that gravy! 🙂
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Ohmygoodness! Ohmygoodness! The gravy!
*nods nods nods* Yep, it’s EPIC! 🙂
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