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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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I was making and Eye of Round roast for New Years dinner, and needed a recipe for the slow cooker. I don't like onion soup, and that is what most of the slow cooker recipes use so I came up with this version. It smelled heavenly while cooking, and was fork tender when cooked. I used a package of Club House turkey gravy mix (reduced salt) for seasoning. It was a 25 gram package in Canada, so would be about 1 oz in the US. I always have some in the pantry as my daughter likes it with oven fries. Feel free to use whatever variety of mushrooms you have. The slow cooking and the wine help to tenderize the roast. Everyone raved over the end result. I hope you enjoy it. Ingredients:
1 eye of round beef roast, 2 - 3 pounds |
2 cups thickly sliced baby portabella mushrooms |
1 (25 g) package turkey gravy mix |
1 cup water |
1/2 cup white wine |
1 tablespoon olive oil |
Directions:
1. Sear roast on all sides in hot pan with olive oil.
2. Place in slow cooker.
3. Saute mushrooms in same pan, pour around roast.
4. Make gravy with the 1 cup of water in same frying pan
5. Pour gravy over roast, make sure you scrape the browned bits into the gravy.
6. Pour 1/2 cup wine over all.
7. Cover & cook on low 8 hours, high about 4 - 5 hours.
8. Pan juices can be used as au jus, or thicken for gravy.
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