Crock Pot Eye of Round with Mushroom & Onion Gravy Recipe

Cooking Directions

• STEP 1.Season the eye of round roast with salt, pepper, garlic powder, and thyme.
• STEP 2.Heat oil in a skillet over medium-high heat and sear the roast on all sides until browned.
• STEP 3.Transfer the roast to a slow cooker and add sliced mushrooms and onions.
• STEP 4.In a bowl, whisk together beef broth, Worcestershire sauce, and cornstarch. Pour the mixture over the roast and vegetables.
• STEP 5.Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
• STEP 6.Once cooked, remove the roast from the slow cooker and let it rest for a few minutes before slicing.
• STEP 7.Meanwhile, strain the cooking liquid from the slow cooker and transfer it to a saucepan.
• STEP 8.Bring the liquid to a boil and let it simmer until it thickens into a gravy consistency.
• STEP 9.Serve the sliced beef with the mushroom and onion gravy on top. Enjoy!

Cooking Tips

• Searing the roast before slow cooking helps to lock in the flavors and create a nice crust.
• If you prefer a thicker gravy, you can add more cornstarch to the liquid mixture.
• For extra flavor, you can add a splash of red wine or balsamic vinegar to the gravy.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the sliced beef and gravy in a microwave-safe dish and heat until warmed through.
• This dish pairs well with mashed potatoes, rice, or roasted vegetables.