Peppered Eye Of Round Roast Hot Or Cold Crock Pot Recipes

EYE OF ROUND CROCK POT ROAST

Steps:

• Pierce roast with knife in several places to allow for flavor absorption.
• Rub roast with Worcestershire sauce and steak seasoning to taste (the amounts for this are not added into the ingredients above as they will vary per person).
• Place roast into crock pot.
• Combine 1 1/2 cups water, 3 tablespoons Worcestershire sauce, 2 tablespoons steak seasoning, 2 beef bouillon cubes and 1/2 packet french onion soup mix in a bowl. Mix until bouillon cubes are dissolved.
• Pour mixture over roast.
• Cook on low 8 hours or high 5 hours.

SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES

Steps:

• Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
• Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
• Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
• Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
• Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

PEPPERED EYE OF ROUND ROAST, HOT OR COLD, CROCK POT

Steps:

• Generously cover the meat with garlic powder (yes, powder!) With a small knife pierce the entire surface of the meat and stuff each hole with a peppercorn.
• Prepare the marinade by combining all the remaining ingredients (here's the REAL garlic!) Put all in a Ziploc bag and refrigerate for 24 hours, turning occasionally.
• Put roast and marinade in crock pot and cook on low all day. Comes out tender and not dry.
• For appetizer, slice very thin and serve, hot or cold, with sliced baguette and a wonderful mustard. Or horseradish sauce. Great for a holiday buffet.
• Marinade makes good gravy; strain first, then thicken slightly.

KITTENCAL'S SLOW COOKER EYE OF ROUND ROAST WITH GRAVY

Steps:

• In a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and Worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.
• In a small bowl mix together flour with black pepper and garlic powder (if using).
• Dredge the roast in the flour/black pepper mixture.
• Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.
• Transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast.
• Cover and cook on LOW for 8 hours or until the roast is tender.
• For a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.