Eye of Round Roast with Mushroom and Onion Gravy
- 1 – 10 oz. can cream of mushroom soup, undiluted
- 1 – 10 oz. can low sodium beef broth
- 1/4 cup dried minced onion
- 1/8 cup beef bouillon powder
- 1 1/16 tsp onion powder
- 1/8 tsp crushed celery seed
- 1/8 tsp sugar
- 2 Tbl fresh minced garlic
- 1 Tbl Worcestershire sauce
- 3 lb Eye of Round Roast
- 1/4 cup flour
- 1 tsp black pepper
- 1/2 tsp salt
- 3 Tbl extra virgin olive oil
- 2 cups sliced mushrooms
- 2 Tbl corn starch
- 3 Tbl milk
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.