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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
Gina says
I’ve made this roast several times and it is a hit. Great for those 100 degree days in the summer and you want a great meal for your family with no heat in the kitchen.
Lauren says
I made this in my Ninja Foodi tonight (one pot from beginning to end), and let me tell you, this is absolutely fantastic! The meat was moist and flavorful even without the gravy. That gravy though. *insert drooling* Oh. Mylanta. Great bold flavors without detracting from the beefiness of the dish. Honestly, this is going into my fall/winter rotation as a regular. I served it with Parmesan roasted green beans and garlic mashed potatoes. We will be having this again!
Jennifer Lindstrom says
This was super tasty. However, the meat still shredded and wouldn’t slice. Any ideas where I went wrong? I didn’t try to slice until 8 hours. This happens to me always with this cut of super lean meat. . . . I do want to say again how delicious the sauce was and I loved the mushrooms. I actually doubled up the ingredients when I shopped because I want to make a similar sauce with pork chops!
Ankimo says
Made this last night for dinner. It was so tender and delicious! Whole family loved it! Paired it with rice and buttered leeks.
TKWAdmin says
Thank you so much Ankimo!
Best Kitchen Wishes!
Marcia Hamby says
OMG I made this last night (with a few tweaks) and it was amazing!! Hubs loved it, and he knows that I am not usually very good with cooking meat. The first thing I did was make the sauce the night before and refrigerated it overnight. In the morning, I browned my roast like the recipe says, but then I took a full bag of Trader Joes frozen Mushroom Medley and sautéed them in the pan with the oil left from the meat browning. I put the roast in the crockpot, put the sautéed mushrooms on top and gently poured the sauce over top. I warmed the sauce up in microwave for about 2 mins first. Let it cook on low for 8 full hours. No need to thicken the sauce as it was delicious just like it was. My roast was just over 2 pounds but I did not reduce the ingredient amounts. The only other thing I did different was to not add the salt to the flour and pepper. I felt the soup and broth had enough salt in them already. It was tender and the gravy/sauce was amazing! Thanks for the recipe! Will definitely be doing this one again and again!
TKWAdmin says
Oh I love your tweaks Marcia!!! That sounds amazing! I’m so happy you and your hubby loved it! I always make a double batch of this as we devour almost a whole one and never have leftovers!
Best Kitchen Wishes!
Robyn says
Made this today and it was absolutely beautiful! My husband thought it was definitely a keeper. Looking forward to trying more of your yummy recipes on your website.
Michael says
Was really great. I added petite potatoes and onion halved. One thing: a little too salty in the otherwise wonderful gravy.
Leave all salt out of the prep and cooking.
Glen & Julia Chase says
My husband found your recipe and we made it the next day. We followed it to the T and it was absolutely perfect. I would not change a thing and thanks for a beautiful dish. Well Done….
TKWAdmin says
Thank you so much Glen & Julia! That means so much to me!
Best Kitchen Wishes!
Glen & Julia Chase says
My husband found your recipe and we made it the next day. We followed it to the T and it was absolutely perfect. I would not change a thing and thanks for a beautiful dish. Well Done….
Eileen K says
Tried this tonight with a eye of round roast I had in the freezer a while. It came out delicious! So tender and wonderful! I will definitely make this again–thank you for sharing!