Back in the day when I lived on a shoestring budget, I prepared a pot roast in the slow cooker several times a month. Chuck roast was so affordable, and I could make it and enjoy several meals from it. I had my friend Richard over for dinner once and I ate my portion, and he finished the rest of the pot roast. I remember thinking “what am I going to eat the rest of the week?”
40 years later I am still preparing roast in the slow cooker the same way. While I use chuck from time to time, I often use Eye of Round. I don’t mind the fall-apart chuck roast from the slow cooker, but it tends to look a little messy on the plate. The Eye of Round slices so neatly and is perfect for company. And besides tasting so good, a roast in the slow cooker fills your home with wonderful aromas. I especially love putting it together in the morning then when I arrive home from work or errands at the end of the day, I absolutely LOVE the fragrance. And there are only a few ingredients that make this delicious.
![](https://chopinentertains.com/wp-content/uploads/2021/01/Ingredients.jpg)
You will need a 3-pound Eye of Round Roast, a can of mushroom soup, 2 beef bouillon cubes, a packet of dry onion soup mix and 2-3 bay leaves. And that is it! This could not be easier. First, dissolve the beef bouillon cubes in 1 cup of boiling water. Then whisk that with the mushroom soup and the onion soup mix in the bottom of the slow cooker.
![](https://chopinentertains.com/wp-content/uploads/2021/01/Whisk-Soups.jpg)
Now place the beef and the bay leaves in the soup mixture.
![](https://chopinentertains.com/wp-content/uploads/2021/01/In-The-Pot.jpg)
Put the cover on, set the heat to low/medium low and cook for 8 hours. If you – or someone else – is home, turn the meat over halfway through the cooking time but that is not necessary.
After 8 hours, move the roast to a cutting board, tent with aluminum foil and let rest for 10 minutes. If you want to make a sauce with what is left in the cooker – and who wouldn’t – mix ¼ cup of flour with ¼ cup of room temperature butter with a fork and whisk it in. You could also add a splash of brandy – and who wouldn’t want to do that? Slice the roast and ladle the sauce over it.
And that is it! You now have a great tasting roast that is so tender and juicy, ladled with a delicious sauce in a home that smells heavenly! Enjoy!
Eye of the Round Roast
Serves: 6-8
Prep time: 10 minutes
Cook time: 8 hours
Ingredients:
-
- 3 lb. Eye of Round Roast
- 2 beef bouillon cubes
- Can of mushroom soup
- Packet of onion soup mix
- 2 – 3 bay leaves
For the sauce:
- ¼ cup of butter
- ¼ cup of flour
- Splash of brand (optional)
Directions:
- Dissolve the bouillon cubes in 1 cup of boiling water.
- In the slow cooker, whisk the dissolved bouillon with the mushroom soup and onion soup mix.
- Place the roast and bay leaves in the slow cooker and cook for 8 hours.
- Remove the roast to a cutting board, tent with aluminum foil and let rest for 10 minutes.
- To make the sauce, combine the flour and butter with a fork and whisk in the drippings from the roast. Add a splash of brandy is using.
OMG this one sounds amazing. Can’t wait to try it. I’ll let you know how it goes…..
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So delicious and SO easy, even I can do this.