Crock Pot Eye Of Round With Mushroom Onion Gravy Recipes

EYE OF ROUND CROCK POT ROAST

Steps:

• Pierce roast with knife in several places to allow for flavor absorption.
• Rub roast with Worcestershire sauce and steak seasoning to taste (the amounts for this are not added into the ingredients above as they will vary per person).
• Place roast into crock pot.
• Combine 1 1/2 cups water, 3 tablespoons Worcestershire sauce, 2 tablespoons steak seasoning, 2 beef bouillon cubes and 1/2 packet french onion soup mix in a bowl. Mix until bouillon cubes are dissolved.
• Pour mixture over roast.
• Cook on low 8 hours or high 5 hours.

ROUND STEAK IN THE CROCK POT

Steps:

• Preheat the slow cooker while you prepare the rest of the ingredients.
• Spread half the onions and mushrooms on the bottom of a slow cooker, followed by the steaks. Sprinkle the steaks with the onion soup mix, flipping them over to coat both sides with the seasoning.
• Spread the remaining onions and mushrooms on top, then pour in the beef broth.
• Cover and cook on low for 8 hours. Remove about 1/4 cup of the juices from the crock pot. Whisk in the cornstarch to form a slurry. Stir the slurry back into the slow cooker, turn the heat up to high, and continue to cook uncovered, stirring occasionally, another 15-20 minutes, or until juices are thickened. Season to taste with salt and pepper.

KITTENCAL'S SLOW COOKER EYE OF ROUND ROAST WITH GRAVY

Steps:

• 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.
• In a small bowl mix together flour with black pepper and garlic powder (if using).
• Dredge the roast in the flour/black pepper mixture.
• Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.
• 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.
• For a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.

SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES

Steps:

• Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
• Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
• Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
• Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
• Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

EYE OF ROUND ROAST WITH MUSHROOM AND ONION GRAVY RECIPE

Steps:

• 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 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 crock pot and place on a plate. Transfer the sauce from the crockpot into a medium sauce pan 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. Remove from heat and ladle over sliced eye of round.