Garlicky Eye of Round Roast

By ccavaletti

Ingredients

• 3 lb. eye-of-round roast
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 Tbsp. olive oil
• 5 carrots, cut into 1" pieces
• 3 ribs celery, cut into 1" pieces
• 1 onion, cut into eighths
• 1 Tbsp bottled minced garlic
• 1/2 tsp. dried thyme
• 1/4 c. butter
• 1/3 c. all-purpose flour
• 10 oz. beef consommé

Preparation

Step 1

Sprinkle roast with salt and pepper.

In a large skillet heat oil over medium-high heat.
Add roast and cook for 5 minutes per side or until browned.

Place roast in slow cooker.

Arrange carrots, celery, onions and garlic around roast; sprinkle with thyme.

In the same skillet, melt butter over medium heat.

Add flour and cook stirring constantly for 2 minutes scraping browned bits from bottom of skillet with a wooden spoon.

Add consommé and cook stirring constantly for 3-4 minutes or until thickened.

Pour over roast.

Cover and cook on low for 8-10 hours or until roast is tender.

Serve roast with vegetables.

Makes 4-6 servings.