Slow Cooker Eye of Round Roast With Gravy
Created by KittenCal on July 22, 2012
- Servings: 7
- Prep Time: 25m
- Cook Time: 8h
- Recipe #7505
Ingredients
- 1 (10 3/4 ounce) condensed cream of mushroom soup, undiluted
- 1 (10 ounce) can low-sodium beef broth
- 1 (1 ounce) package dry onion soup mix (I use onion-mushroom flavor)
- 4 garlic cloves, minced
- 1 tablespoon Worchestershire sauce
- 1 (3 to 4 pound) beef eye of round roast
- 1/4 cup all-purpose flour
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
How to Make
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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.
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Step 2: In a small bowl mix together flour with black pepper and garlic powder. Dredge the roast in the flour mixture.
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Step 3: Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.
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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.
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Step 5: For a thicker gravy, after cooking remove gravy to saucepan and thicken with a water/cornstarch mixture.
Nutritional Facts
- 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