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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
Douglas Bashaw says
I barely know how to cook and I made this. It was awesome.
TKWAdmin says
That’s so awesome to hear Dougless! I’m so glad you rocked this dish and that you loved it!
Best Kitchen Wishes!
Judy says
How long should I let sit before slicing?
TKWAdmin says
I typically let it rest 15-20 minutes.
Best Kitchen Wishes!
Brian Price says
Always have a difficult time cooking a round roast. Followed the recipe to the letter. Great flavour, juicy and went together with new potatoes and new sting bean perfectly. Will definitely keep recipe.
Gina says
Excellent recipe for a lean cut on yes no oven days. Not expensive ingredients, easy prep, and family loves it. Will crocky it again
TKWAdmin says
So happy you loved it Gina! Thank you!
Best Kitchen Wishes!
Laura says
Very 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
Thank you so much Laura! So happy you loved it!
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Best Kitchen Wishes!
Eleni says
Omg! 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
Can 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
Hi 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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Best Kitchen Wishes!
Pat Collins says
Made 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
Outstanding 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
Thank you so much Andrea! I really appreciate it!
Best Kitchen Wishes!
Glenn says
2nd time making it easy and tasty thanks
TKWAdmin says
Yeah! Thank you so much Glenn!
Best Kitchen Wishes!
Andrea Mozarowski says
Hi, 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
I 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.
Best Kitchen Wishes!