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.
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!
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
Overall it was good, but not my first choice! My husband loved it, but he's a big meat and potatoes guy!
* 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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