Slow Cooker Eye of Round Roast With Gravy

25m
Prep Time
8h
Cook Time
8h 25m
Ready In

Recipe: #7505

July 22, 2012



"Slow cooking is the best method for an eye of round roast, I have cooked eye of round many times in a slowcooker with fantastic results, and you can use blade roast in place of the eye of round. Do not add in any extra salt to this recipe and use only low sodium beef broth for this. If you are an onion lover, then you could add in a small chopped or sliced onion if desired, the gravy goes great with mashed potatoes "

Original is 7 servings

Nutritional

  • Serving Size: 1 (339.4 g)
  • Calories 647.4
  • Total Fat - 33.8 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 208.5 mg
  • Sodium - 320.2 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 0.8 g
  • Sugars - 11.6 g
  • Protein - 60.1 g
  • Calcium - 83 mg
  • Iron - 5.8 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and Worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.

Step 2

In a small bowl mix together flour with black pepper and garlic powder. Dredge the roast in the flour mixture.

Step 3

Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.

Step 4

Transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast. Cover and cook on LOW for 8 hours or until the roast is tender.

Step 5

For a thicker gravy, after cooking remove gravy to saucepan and thicken with a water/cornstarch mixture.

Tips


No special items needed.

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