• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Work with Me
  • Press/PR
  • Contact
Display Search Bar

The Kitchen Whisperer

  • Home
  • About
  • Recipe Index
  • Shop
  • Weekly Menu
  • Tuesday’s Tips

Jul12013

Crock Pot Eye of Round with Mushroom & Onion Gravy

Posts may contain affiliate links that help enable me to continue to provide you with free recipes. Please see my Privacy Policy for further details.

Print Recipe
Slow Cooker Eye of Round
Slow Cooker Eye of Round
Slow Cooker Eye of Round

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

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.

Slow Cooker Eye of Round

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)

Slow Cooker Eye of Round

Let’s Get to Cooking!

  1. Remove your meat from the package and pat it dry. To a plastic baggie, add flour, salt, and pepper.
  2. Place the meat into the bag and coat all sides.
  3. To a large heavy-bottom pot or a slow cooker insert that you can use on top of the stovetop, add the oil.
  4. 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.

Slow Cooker Eye of Round

  1. While the meat is searing, to a bowl, mix the soup, broth, bouillon base, seasonings until well combined.
  2. Next, rough slice up the mushrooms. I tend to cut mine in half as I like larger chunks.

Slow Cooker Eye of Round

  1. Place the meat into the slow cooker insert (if you’ve not used it to sear your meat).
  2. Sprinkle the mushrooms all around the meat and on top.

Slow Cooker Eye of Round

  1. Pour over the liquid mixture, cover, and cook on low for ~8 hours or until the roast is super tender.
  2. Remove the roast from the pan, set it on a platter, and tent with foil while you make the gravy.

Slow Cooker Eye of Round

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!

  1. 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.
  2. Once it’s starting to boil, slowly pour in your slurry mixture, while whisking until desired thickness consistency.

Slow Cooker Eye of Round

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!

Slow Cooker Eye of Round

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!

Slow Cooker Eye of Round

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.

 

Slow Cooker Eye of Round

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

 

Slow Cooker Eye of Round

Print

Crock Pot Eye of Round with Mushroom & Onion Gravy

  • Author: The Kitchen Whisperer
  • 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!

Slow Cooker Eye of Round
Print Recipe
Pin Recipe
★★★★★ 4.8 from 54 reviews
Did you make this recipe?
Leave a review

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a small container mix together the milk and cornstarch to make a slurry.
  7. 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.
4171.9 g749.6 mg15.6 g13 g53.8 g131.9 mg

Keywords: Crock Pot Eye of Round with Mushroom Onion Gravy, slow cooker eye of round, best way to cook tough cuts of meat, super tender beef

Made this Recipe?

Tag @thekitchenwhisperer on Instagram and hashtag it #thekitchenwhisperer
Recipe Card powered byTasty Recipes

Original photos posted in 2013 (when I knew squat about photography or editing)
Crock Pot Eye of Round with Mushroom & Onion Gravy - The best eye of round recipe that just melts in your mouth with a savory mushroom and onion gravy #crockpot #sundaydinner #mealprep #mealplan #beef #eyeofround

Same amazing dish, just better pictures above

Crock Pot Eye of Round with Mushroom & Onion Gravy - The best eye of round recipe that just melts in your mouth with a savory mushroom and onion gravy #crockpot #sundaydinner #mealprep #mealplan #beef #eyeofround

Pairs Perfectly With:

Super Creamy Mashed potatoes Perfect Mashed Potatoes
Whether it’s a side dish or a main dish, this Baked Creamy Cheesy Corn Casserole is a huge family favorite! Baked Creamy Corn Casserole
Asparagus & Salami Puff Pastry Bundles Cheesy Asparagus & Salami Puff Pastry Bundles

Sharing is caring!

Previous Post
Next Post

Reader Interactions

View Comments

Recipe Reviews & Comments

  1. Ingrid says

    May 7, 2022 at 4:34 am

    Love, love, love this recipe. Found it many years ago and have not found a roast recipe that I like as much as this one. Have had wonderful comments. Use it on special occasions. Thank you for this recipe!

    ★★★★★

    Reply
  2. Rob R. says

    February 13, 2022 at 9:49 pm

    Getting ready to make this for the third time. Unbelievably good, great recipe.

    Did not use gravy master before but got some for this one. Can not wait to see what it does.

    Thank you.

    ★★★★★

    Reply
  3. Alan Hill says

    October 5, 2021 at 7:41 am

    Should the fat side, be placed up or down?

    Reply
    • TKWAdmin says

      October 5, 2021 at 1:52 pm

      Yes though most Eye of Rounds has very little fat on them (at least in my experience). If yours has a fat cap, you’re lucky as it’ll be super juicy!

      Best Kitchen Wishes!

      Reply
  4. Marion Sutcliffe says

    September 20, 2021 at 7:45 pm

    It got rave reviews! Cooked in the Ninja Foodi slow cooker. The Low slow cook setting seemed to be taking to long (meat still very dense and firm), so after 8h I cooked another 2h on High slow cook setting. Using foraged boletus mushrooms gave a stronger mushroomy taste.

    ★★★★

    Reply
  5. Cheryl says

    July 25, 2021 at 2:35 pm

    This was wonderful! Eye of round roast can be tricky to prepare because if its toughness, but it’s so lean and budget-friendly. This recipe resulted in a tender roast with great flavor. I sliced it thinly with an electric knife, so the few leftovers I had made excellent sandwiches the next day. The gravy was amazing. Thank you for a recipe I now make frequently.

    Reply
  6. Shar says

    May 15, 2021 at 12:19 pm

    Please ignore my last comment about the cornstarch and milk. When I reread the directions I could see you included the directions for those two items. The roast is in the Crockpot now, and it smells amazing!

    Reply
  7. Shar says

    May 15, 2021 at 7:26 am

    I am in the middle of preparing the ingredients to go into the crockpot and realized the corn starch and milk are not mentioned in the directions. I assume you mix those two together and pour over everything else after the mushrooms since they are listed last. However, if that is the case, why would that combination not be mixed in with the soup mixture? I am using two cans of Golden Mushroom soup rather than one can of regular Cream of Mushroom because we like lots of gravy, so I’m not sure the corn starch and milk are needed.

    Reply
  8. Gary says

    May 10, 2021 at 4:20 pm

    How long would you cook a 2 lb eye round

    Reply
    • TKWAdmin says

      May 11, 2021 at 9:00 am

      Hi Gary,

      It still should take 8 hours. You could check it at the 7-hour mark and test the internal temp of the roast.

      Best Kitchen Wishes!

      Reply
« Older Comments

Leave a Comment & Review Cancel reply

Made it?
Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

let’s be friends

Subscribe for delicious new recipes, kitchen tips & weekly menus

Yeah!!! I'm so happy you are joining the TKW Family! You will get an immediate email asking you to confirm your subscription. If it's not in your inbox check your SPAM or JUNK folders. If you do not confirm it, you won't receive my newsletters.

What's Trending on TKW

The Best Cheesy Reuben Wonton Appetizers
Instant Pot Sticky Gochujang Pork Belly Burnt Ends
Grilled Nashville Hot Chicken & Potato Bites
How To Perfectly Grill Italian Parmesan Asparagus
Instant Pot Homemade Cheesy Hamburger Helper
Instant Pot Mexican Pulled Chicken
Everything Bagel No Knead Focaccia with Garlic & Oregano
Chunky Portabella Mushroom Veggie Burgers
The Best Super Soft and Chewy Hoagie Bread Rolls
Back to Top
  • Recipe Index
  • instagram
  • Contact
  • Terms & Conditions
  • Privacy Policy
Site CreditsDesigned by Melissa Rose Design.Developed by Once Coupled.
10298 shares