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Slow-cooked fall-apart tender Eye of Round Roast with the most amazingly rich and decadent mushroom onion gravy!
Y’all this has been my MOST controversial post ever in the history of TKW. Not because of the recipe (as it’s loved by millions) but because of the original photos, I took back in 2013. I was NOT a photographer nor one that was well versed in editing photos. All I cared about was being a chef and creating mouth-watering recipes.
But people went and lost their damn minds over the photos telling me that what I cooked for 9 hours in my kitchen wasn’t pork but that it was beef, chicken, leather (because some craved 5 minutes of attention they didn’t get as a child). Snarky? Yup 🙂
I’ve shared a few of the original photos at the bottom of the post – have a look. I STILL do not consider myself a photographer, not by a longshot but what I do consider myself one damn good chef.
So if you still have issues with the photos… bite me, k? #sorrynotsorry Love you puddin’ ♥
Grab your ingredients
So with this recipe, you can use homemade cream of mushroom soup but I wanted to keep this recipe as easy as possible so that’s why we took a few shortcuts
- Soup – Cream of mushroom soup (canned or you can use the mushroom cream base I make in THIS recipe)
- Beef Broth
- Seasonings – dried onions, sugar, salt, pepper, celery seed, beef bouillon base
- Thickeners – flour (ap or gluten-free), cornstarch
- Veggies – mushrooms, garlic
- Liquid – milk, Worcestershire sauce, and beef broth. *optional (but recommended, Gravy Master)
- Meat – Eye of Round – not pork roast, not chicken but EYE OF ROUND BEEF roast – well okay, maybe a can of tuna would work… <rolls her eyes at the haters – seriously, don’t use that)
Let’s Get to Cooking!
- Remove your meat from the package and pat it dry. To a plastic baggie, add flour, salt, and pepper.
- Place the meat into the bag and coat all sides.
- To a large heavy-bottom pot or a slow cooker insert that you can use on top of the stovetop, add the oil.
- When the oil starts to shimmer, add in the coated eye of round. Sear on all sides for about 5-6 minutes or until all sides are caramelized/browned. Set aside.
- While the meat is searing, to a bowl, mix the soup, broth, bouillon base, seasonings until well combined.
- Next, rough slice up the mushrooms. I tend to cut mine in half as I like larger chunks.
- Place the meat into the slow cooker insert (if you’ve not used it to sear your meat).
- Sprinkle the mushrooms all around the meat and on top.
- Pour over the liquid mixture, cover, and cook on low for ~8 hours or until the roast is super tender.
- Remove the roast from the pan, set it on a platter, and tent with foil while you make the gravy.
Make a Slurry
To a glass/jar/whatever you can mix in, add the milk and cornstarch, mixing until combined.
Chef’s Tip on Slurries
I’m sure you’ve heard of the term “slurry” but may not know what it is. A slurry is nothing more than a starch such as flour, cornstarch or arrow root) mixed with a cold liquid (like water, milk, stock) to be used as a thicker.
The biggest thing to remember about making a slurry is that the liquid MUST BE COLD. If you added the starch directly to a hot liquid, the starch granuales will form and not disperse. Ever heard of lumpy gravy? That’s why folks.
It’s Gravy Baby!
- If your slow cooker insert can go over direct flame or onto the stovetop, transfer it there. If not, transfer the liquid from the slow cooker to a pot and turn the heat to medium. Bring it to a boil.
- Once it’s starting to boil, slowly pour in your slurry mixture, while whisking until desired thickness consistency.
Optional Additional (but highly recommended)
I LOVE Gravy Master! Most chefs use it and you should too! Not only does it add such warmth in color but such a great umami flavor!
Let’s Eat!
This roast is so tender that it practically just falls apart. And it’s so incredibly tender!
Slow cooking Eye of Round is the only way to get it this tender. It’s a huge family favorite!
Storing & reheating
- Fridge – Slice up remaining beef and keep with the gravy for up to a week
- Freezing – Slice into portions with the gravy and freeze for up to 3 months
Reheating
- Whole 1 lb sized Roast – Preheat the oven to 250F. Place the beef and warmed gravy in a casserole dish and cover tightly with foil. Place in the oven, heat for 15-20 minutes, shut off the heat, and check it in about 10 minutes to see that it’s just warmed through.
- Roast Slices – Preheat the oven to 250F. Place the beef slices and warmed gravy in a casserole dish and cover tightly with foil. Place in the oven, heat for ~8-10 minutes or just until warmed through.
Substitutions
- Veggies – pearl onions, carrots, potatoes
- Gluten-Free – use gluten-free flour to dredge the meat with. Do NOT skip searing the meat as that is key to the cooking and depth of flavor.
- Herbs – fresh thyme or rosemary pair nicely with this
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
Fall-apart tender Eye of Round with the most amazing rich and decadent mushroom onion gravy!
Ingredients
- 1 – 10 oz. can cream of mushroom soup, undiluted
- 1 – 10 oz. can low sodium beef broth
- 1/4 cup dried minced onion
- 2 Tablespoon beef bouillon base/powder
- 1 heaping teaspoon onion powder
- pinch crushed celery seed
- 1/4 teaspoon sugar
- 2 tablespoon fresh minced garlic
- 1 tablespoon Worcestershire sauce
- 3lb Eye of Round Roast
- 1/4 cup flour
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 3 tablespoon extra virgin olive oil
- 3–4 cups sliced mushrooms
- 2 tablespoon corn starch
- 3 tablespoon milk
- 1 Tablespoon Gravy master *optional
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 or large plastic baggie, 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 crockpot and place it on a plate. Transfer the sauce from the crockpot into a medium saucepan 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. If desired, add in the Gravy Master. Remove from heat and ladle over the sliced eye of round.
Original photos posted in 2013 (when I knew squat about photography or editing)
Same amazing dish, just better pictures above
Matt says
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.
TKWAdmin says
Thank you so much Matt! Mmmm I love fresh string beans! I’m working on a pressure cooker version of this recipe.
Best Kitchen Wishes!
Marilyn Jacobs says
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
TKWAdmin says
Hi Marilyn,
Yes 🙂 Internal temps for med rare around 125-130F. I like mine more medium so I opt for 145-150F.
Best Kitchen Wishes!
Marsha Pierce says
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
TKWAdmin says
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.
Best Kitchen Wishes!
Ash&gio says
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!
TKWAdmin says
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.
Best Kitchen Wishes!
Jen says
Do you still need to dredge the roast in the flour and salt/pepper mixture if you aren’t going to pan sear it?
TKWAdmin says
No but the flour/salt/pepper is what will help in making the gravy at the end.
Best Kitchen Wishes!
John says
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!
TKWAdmin says
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!
Best Kitchen Wishes!
Cindy says
this looks really good. Is this a pork roast?? it looks like pork in the picture.
TKWAdmin says
Hi Cindy,
Thank you very much! No it’s actually an eye of round beef roast.
Best Kitchen Wishes!
Vicky says
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.
TKWAdmin says
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!
Best Kitchen Wishes!
Karen says
Hi–I don’t have any cream of mushroom soup. Could I use cream of chicken or cream of celery? Thanks!
TKWAdmin says
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.
Best Kitchen Wishes!
Kristy says
I was wondering if the one beef bouillon cube is enough to use instead of the powder(don’t have). Thanks!
TKWAdmin says
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,
Best Kitchen Wishes!
T says
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.
TKWAdmin says
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.
Best Kitchen Wishes!
T says
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.
Sueanne says
I used just under 1/4 of beef stock in lieu of bouillon and beef broth. Had the perfect measure of salty/savory flavor