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.
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.
Now place the beef and the bay leaves in the soup mixture.
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
Prep time: 10 minutes
Cook time: 8 hours
- 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)
- 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.