Tasty Crock Pot Eye Roast
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|2 3/4 lb||eye roast|
|1 Tbsp||canola oil|
|1/2 c||red wine|
|1/2 c||beef broth, reduced sodium|
|1 Tbsp||Emeril seasonings|
|2 Tbsp||soy sauce, dark|
|2 Tbsp||worcestershire sauce|
|1/3 c||brewed black coffee|
|1/4 c||dry brown gravy mix|
|1/2||onion cut up|
|1 pkg||sliced mushrooms|
Pennsauken, NJ (pop. 3,821)
Member Since Apr 2011
In an effort to get a great meal when I am working or have stuff to do, I find myself using my crockpot a lot. The store had eye roast on sale, because it is a lean roast I often find it a bit tough. Not this time it was fork tender and tasted delish.
Add the oil to a pan and brown the beef, remove and place in the Crock Pot
Pour the wine and beef both in the pan scraping up all the goodness from browning the beef, pour in the Crock Pot.
Add the onion and mushroom to the Crock Pot. Sprinkle the dry gravy mix over the beef.
In a small bowl mix together Emeril seasoning, worcestershire sauce, soy sauce and black coffee
Pour the sauce mixture in the crock. Turn the crock on high cook for 4 -5 hours or low for 8.
Remove the roast allow to rest for a few minutes. Slice and spoon the gravy and mushrooms over the roast and enjoy.