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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
Tara says
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!!!
TKWAdmin says
Hi Tara!
Yes you can; just be sure it’ll fit in the crockpot!
Best Kitchen Wishes!
Barby says
Making this on Monday for my family. Hope it’s as yummy as the reviews are.
Will follow up with comments after we eat.
Amanda says
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.
TKWAdmin says
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.
Best Kitchen Wishes!
Chris says
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!
Ashley says
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?
Deborah says
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!
TKWAdmin says
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 🙂
Best Kitchen Wishes!
Dawn says
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.
TKWAdmin says
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.
Best Kitchen Wishes!
DL says
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.
TKWAdmin says
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?
Best Kitchen Wishes!
Felicia T. says
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.
TKWAdmin says
Thank you so much Felicia! Love your idea of the fresh garlic paste! I’ll have to try that!
Best Kitchen Wishes!