Slow Roasted Eye Of Round Recipes
SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES
This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.
Provided by BramptonMommyof2
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 31.9 g, Cholesterol 87.7 mg, Fat 7.1 g, Fiber 4.1 g, Protein 50.4 g, SaturatedFat 2.5 g, Sodium 599.1 mg, Sugar 4.2 g
KITTENCAL'S SLOW COOKER EYE OF ROUND ROAST WITH GRAVY
Slow cooking is the best method for an eye of round roast, I have cooked eye of round many times in a Crock-Pot with fantastic results, and you can use blade roast in place of the eye of round. The gravy from this roast goes well with mashed potatoes. 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. Remember, do not lift the lid of the Crock-Pot while cooking. Each time you do, the heat is lost and you will need to cook it for a longer time.
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 514.8, Fat 28.4, SaturatedFat 8.9, Cholesterol 154.2, Sodium 870.9, Carbohydrate 11.5, Fiber 0.6, Sugar 1.2, Protein 50.5
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