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Slow Cooker Eye of Round Roast with Gravy Recipe

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This recipe for Slow Cooker Eye of Round Roast with Gravy, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Catherine Hall

Category:
Category:

Ingredients:  
Ingredients:  
1 10 3/4 can of cream of mushroom with roaster garlic soup
1 10 1/2 oz can condensed beef broth
1 envelope dry onion-mushroom soup mix
3 1/2-4 lb eye of round roast trimmed
2 T flour (plus 2 T for flour when roast is finished cooking)
1/2 tsp pepper
2 TBSP oil

Directions:
Directions:
Stir first 3 ingredients and add to slow cooker.
Sprinkle roast evenly with pepper and flour.
Brown on all sides in hot oil.
Transfer to slow cooker.
Cover and cook low for 8 hours.
Remove and let sit 10-15 min.
Remove broth and whisk flour (2 TBSP) to make gravy.

Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
Surprisingly this makes an eye of round roast very tender.

 

 

 

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