Zutaten für Kittencal's Slow Cooker Eye Of Round Roast With Gravy
- Cream Of Mushroom Soup
- Low Sodium Beef Broth
- 1 packet dry onion soup mix
- Garlic
- 1 tablespoon Worcestershire sauce
- 3-4 pound eye of round roast (or blade roast)
- 1/4 cup all-purpose flour
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable or canola oil
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Zubereitung von Kittencal's Slow Cooker Eye Of Round Roast With Gravy
- In a bowl, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 2 cups low-sodium beef broth, 1 packet dry onion soup mix, 2 cloves minced fresh garlic, and 1 tablespoon Worcestershire sauce.
- Mix thoroughly until all ingredients are well combined. Transfer the mixture to a 5-6 quart slow cooker.
- In a small bowl, whisk together 1/4 cup all-purpose flour, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Dredge the eye of round roast (approximately 3-4 pounds) in the flour mixture, ensuring it's evenly coated.
- Heat 1 tablespoon of oil (vegetable or canola) in a large skillet over medium-high heat.
- Add the seasoned roast to the skillet and brown on all sides for approximately 2-3 minutes per side. This step helps seal in the juices.
- Carefully transfer the browned roast to the slow cooker. Generously spoon the soup mixture over the top of the roast.
- Cover the slow cooker and cook on low for 8 hours, or until the roast is fork-tender. Resist the urge to lift the lid during cooking!
- Once cooked, remove the roast from the slow cooker and let it rest for 10-15 minutes before slicing. For a thicker gravy, transfer the cooking liquid from the slow cooker to a saucepan. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly whisk the slurry into the saucepan, stirring constantly until the gravy thickens to your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
4g
Fat
44g
Carbs
3g
