Recipe by BramptonMommyof2
"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."
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ground black pepper
1 (3.5 pound)
eye of round roast
Yukon Gold potatoes, peeled and quartered
carrots, cut into 2-inch pieces
sweet onions, diced
1 (1.2 ounce) package
dry beef gravy mix
I made this tonight and the whole family really liked it. I added mushrooms, though, and that was my husband's favorite part. I will be making this again. Thanks!
The taste was pretty good but after only 3 hours on high it was already very well done so the meat was dry. I used a 3 pound roast and it would have been better with maybe 4 hours on low or 2 hours on high.
We loved this. Meat was so flavorful and tender. We made it exactly as written with the exception of adding some whole baby bella mushrooms and a little more garlic (extra garlic is a given in this kitchen).
Made this last night for New Years Eve for company. It turned out great - highly recommend this recipe for this cut of meat. The meat was very tender. I did need to add more flour to thicken the gravy.
This recipe was great I follow the recipe right to the end but I also added Worchester sauce, cayenne powder and yellow peppers. It wasn't spicy at all. The family loved it
I have done several crockpot/eye round recipes and was looking for something different. The herbal rub was very nice and fragrant. The roast stayed very moist. I took several ladles of juice from the crockpot and whisked in the flour in a saucepan over high heat till thickened. It didn't thicken without the heat. I was very happy with this recipe. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Eye of Round Roast With Vegetables
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 64
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