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
EYE OF ROUND CROCK POT ROAST
I discovered this receipe by combining the ingredients I liked from various receipes into one. It is for a 1.5 qt. crock pot. Add more Worcestershire sauce and steak seasoning in the last half hour of cooking for a stronger flavor.
Provided by Belladonna
Categories Roast Beef
Time 8h10m
Yield 3-5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 26.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.4, Sodium 949.8, Carbohydrate 5.1, Fiber 0.1, Sugar 2.4, Protein 0.7
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
PEPPERED EYE OF ROUND ROAST, HOT OR COLD, CROCK POT
Part of a holiday buffet? Appetizer? Entree? Sandwich fodder? Great for all. This can be whatever you want. A very different taste. Eye of round is notoriously dry but this one isn't. 24-hour marinade time not included in prep time. Adapted from La Bonne Cuisine Cookbook, appetizer, page 12. 5/92
Provided by Jezski
Categories Roast Beef
Time 10h7m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Generously cover the meat with garlic powder (yes, powder!) With a small knife pierce the entire surface of the meat and stuff each hole with a peppercorn.
- Prepare the marinade by combining all the remaining ingredients (here's the REAL garlic!) Put all in a Ziploc bag and refrigerate for 24 hours, turning occasionally.
- Put roast and marinade in crock pot and cook on low all day. Comes out tender and not dry.
- For appetizer, slice very thin and serve, hot or cold, with sliced baguette and a wonderful mustard. Or horseradish sauce. Great for a holiday buffet.
- Marinade makes good gravy; strain first, then thicken slightly.
A PERFECT EYE OF ROUND ROAST BEEF
Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.
Provided by JackieOhNo
Categories < 4 Hours
Time 2h35m
Yield 1 beef roast
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
- Place meat in roasting pan in preheated oven.
- Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
EYE ROUND ROAST AU JUS
A simple and tastey eye round roast with a wine and mushroom au jus. The roast can be served as a main course with mashed potatoes and glazed carrots and peas or as French Dip sandwiches for the game buffet table.
Provided by JPsBarbie
Categories Meat
Time 2h15m
Yield 4-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 T olive oil in pan. Pat roast dry and rub with about 1 T olive oil. Sprinkle on all sides with salt and pepper, as much or as little as you like.
- Place roast in pan and brown on all sides. Transfer to 9x13 sprayed baking pan.
- Deglaze pan with wine and water making sure to scrape up all the brown bits. Turn pan off and add mushrooms, garlic, parsley, and packet of au jus.
- Pour over roast and cover with aluminum foil and bake at 350 for about 2 1/2 hours or until done to your liking.
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