Eye of Round Roast

The eye of round roast was a bit harder for me to come up with a recipe. I'm not a fan or crock pot vegetables, or a typical "Sunday Roast" type of recipe. After doing research on the internet for recipes - including best way to cook the meat - I ended up using bits and pieces of multiple ones. While this meat was not my favorite so far, it was still pretty tasty. I also got to use my homemade beef broth (see other post)

4 lb. Eye of Round Roast
1/4 c. flour
1 teaspoon black pepper
1 teaspoon olive oil
1 medium sliced onion
3 stalks chopped celery
1 can of cream of mushroom soup
10 oz. beef broth
3 cloves minced garlic
3 - 4 dashes Worcestershire sauce
1 tsp cayenne pepper
1 bay leaf
1 tsp onion powder


In a small bowl combine the flour and black pepper. In another bowl, mix together can of mushroom soup, beef broth, and minced garlic. Coat the roast with the flour/pepper mix and lightly brown on all sides in hot oil in a pan. Layer the bottom of a crock pot with sliced onion and celery. Transfer the browned meat into the crock pot and dash a few drops of Worcestershire sauce on the meat. Cover meat with soup/broth mixture. Add cayenne pepper, onion powder and bay leaf. Cook on low for 8-10 hours.

The leftover juice we made into a gravy by tranfering into a pan cooking with water/cornstarch mixture and served over the meat.