Garlicky Eye of the Round


This recipe was passed down from our good friend, Patty. It’s a nice crock pot recipe that tastes delicious with mashed potatoes.


  • 1 (3lb) Eye of the Round Roast
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tbsp Olive Oil
  • 5 Carrots, cut into 1-inch pieces
  • 3 Ribs Celery, cut into 1-inch pieces
  • 1 Onion, cut into eighths
  • 1 Tbsp Bottled Minced Garlic
  • ½ Tsp Dried Thyme or 10 Sprigs Fresh Thyme
  • ¼ Cup Butter
  • 1/3 Cup All-Purpose Flour
  • 1 (10 oz) Can Beef Consommé

Cooking Directions

1) Sprinkle roast with salt and pepper

2) In large skillet, heat oil over medium heat. Add roast and cool for 5 minutes per side or until brown. Place roast in a 5-6 quart slow cooker. Arrange carrots, celery, onion, and garlic around roast. Sprinkle with thyme.

3) In same skillet, melt butter over medium heat. Add flour, and cook, stirring constantly for 2 minutes, scraping browned bits from the bottom of the skillet. Add consommé, and cool, stirring constantly for 3 to 4 minutes or until thickened. Pour over roast.

4) Cover and cook on low for 8 to 10 hours or until roast is tender. Serve roast, vegetables, and gravy over mashed potatoes.

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