Slow Cooker Eye of Round with Mushroom Gravy
Tender, fall-apart eye of round roast braised low and slow with a savory mushroom and onion gravy. Beef broth, cream of mushroom soup, fresh garlic, and Worcestershire build deep umami flavors while the meat becomes incredibly moist. The seared crust locks in juices before the long cook. Serve over mashed potatoes, egg noodles, or crusty bread to catch every drop of gravy. This version uses fresh mushrooms and a cornstarch slurry for silky sauce without flour residue.
Ingredients
- 1 10 oz cream of mushroom soup, undiluted
- 1 10 oz low sodium beef broth
- ¼ cup dried minced onion
- 2 tablespoon beef bouillon base or powder
- 1 teaspoon onion powder, heaping
- 1 pinch crushed celery seed
- ¼ teaspoon sugar
- 2 tablespoon fresh minced garlic
- 1 tablespoon Worcestershire sauce
- 3 pound eye of round roastchuck roast1:1fattiermore tender
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- ¼ cup all-purpose flour
- 1 teaspoon black pepper, ground
- ½ teaspoon salt
- 3 tablespoon extra virgin olive oil
- 3 cups mushrooms, sliced
- 2 tablespoon cornstarchflour slurry2 tablespoon cornstarch = 3 tablespoon flour + 3 tablespoon cold brothslightly cloudier gravy
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Full guide → - 3 tablespoon milk
- 1 tablespoon Gravy Master(optional)
Instructions
- 1
Combine cream of mushroom soup, beef broth, dried minced onion, beef bouillon, onion powder, celery seed, sugar, fresh garlic, and Worcestershire sauce in a bowl and set aside.
- 2
Mix flour, salt, and black pepper in a small bowl or bag.
- 3
Dredge the roast in the flour mixture.
- 4
Heat olive oil in a medium skillet over medium heat until rippling.
- 5
Sear the roast about 5-6 minutes per side until caramel-colored on all sides.
- 6
Transfer roast to slow cooker, top with sliced mushrooms, and pour soup mixture over top.
- 7
Cover and cook on LOW for 8 hours until roast is tender.
- 8
Remove roast to a plate.
- 9
Pour slow cooker sauce into a medium saucepan and bring to a boil over medium heat.
- 10
Whisk milk and cornstarch together in a small container.
- 11
Pour slurry into boiling sauce while whisking until thickened.
- 12
Stir in Gravy Master if desired.
- 13
Slice roast and serve with gravy.
- 14
Remove from heat and ladle over sliced roast.
Tips
Sear the roast on all sides before slow cooking to develop a caramelized crust that adds depth to the finished dish.
Make the cornstarch slurry with cold milk before boiling the sauce to prevent lumps and achieve silky gravy.
Fresh mushrooms release moisture during cooking; use cremini or button mushrooms for best texture in the gravy.
Good to Know
Refrigerate in airtight container for up to 3 days. Freeze gravy separately for up to 2 months.
Prepare soup mixture and dredge roast the day before. Sear and slow cook as directed. Gravy can be made 1 day ahead and reheated gently.
Serve over mashed potatoes, egg noodles, rice, or with crusty bread. Pairs with roasted vegetables or a simple green salad.
Common Mistakes
Do not skip the searing step to avoid losing depth of flavor in the finished dish.
Do not add the cornstarch slurry to cold sauce to avoid lumps in the gravy.
Do not cook on HIGH to avoid tough, stringy meat instead of tender roast.
Substitutions
Dairy-Free Swaps
General Alternatives
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Full guide →neutral
FAQ
Can I use frozen mushrooms?
Yes, frozen mushrooms work but release more liquid. Thaw and squeeze dry before adding to prevent watery gravy. Fresh mushrooms are preferred for better texture.
How long can I keep leftovers?
Refrigerate in airtight containers for up to 3 days. Reheat gently on stovetop or microwave. Freeze roast and gravy separately for up to 2 months; thaw overnight in refrigerator.
Can I cook this on HIGH for less time?
Not recommended. Eye of round is lean and becomes tough on high heat. Low for 8 hours produces tender, moist meat. High would take 4-5 hours but risk dry, stringy texture.