Crock Pot Eye of Round Roast Recipe

Hi, I'm Betty. Welcome to Betty’s Kitchen. We’re going to be making a crock pot roast beef today. And I have my roast beef and my beef which is a lean type of boneless eye of round. It’s a very nice piece of beef, it has a fat on it but you do not want to cut that fat off and I would say excessive, when you're doing a roast. So what you need to do is seasoned that put it in the crock pot and then just turn it on and put the lid on and you can forget about it for a few hours. So I'm going to use some, I got meat tenderizer and it’s unseasoned but that does contain the salt and I’ll just give it a good salting. You want it salted top and bottom, and on the ends. And I used nice and generous with this because the salt will zip into the roast but it is pretty thick and the salt provides seasoning for the gravy that we’ll be making.

So I'm going to just place this thing here and then wash my hands, right over there. Sorry about that and then I'm just going to crack some pepper corns over the top of it. So it would give it a nice flavor and then we’ll put the lid on top, make sure its turned on and plugged in, this is turned to low and it’ll basics to eight hours and maybe more on watching it as its getting closed to the end. And then what we’re going to do is take it up and make some gravy and that gravy is how we’ll worry about that fat that was in there, we’re going to skimmed off all the fat and have gravy that is pretty much fat free to go with our roast beef. So I’ll see you back in about six to eight hours.

It’s been six hours since we started our eye of round roast in the crock pot. And it definitely, definitely this is done. I turned it off and I'm going to bring the crock containing the roast and all the juices over here. And we’ll remove that eye of round roast. You can use different roast, it doesn’t have to be eye of round but eye of round works very nicely. You could use top round, bottom round, sirloin tip, I like the boneless roast. It’s easier to handle and it comes out very nicely. I've been giving you a couple of crock pot type recipes and the reason is it’s just so easy to put something in, in the morning. And then several hours later— and this has been six hours later you have this.

You could let that sit for another couple of hours. It would harm it. It’s going to be nice and juicy and tender. It’s not over cooked and it’s another whole way to prepare meals if you don’t have a lot of extra time after you get home from work. What I have left here is some nice beautiful juice that I'm going to use to make the gravy. So we’re going to have some roast beef gravy and I begin that at pouring this beef juice into a utensil here that strains it. I want any of the meat that might come off all that to be strained on the top and not go through. And also this is an apparatus that allows me to get rid of any extra fat. I'm going do this over here out of the way.

And then I'm going to take a look at this utensil. I can see that the fat has come to the top you might notice that and in those there’s some fat, I'm going to pull that off. So I'm just stepping over here to the crock and I'm going to put that in it a little bit of that air and then I will come to the pot that I'm going to use and let me show you and I will pour that in. So I'm just going to pour to the point where I think it might be getting to that top layer of fat that was floating on top. Don’t want to include that as you can get pretty much of what is in that container and use that as almost fat free stock for your gravy.

I'm going to add to this gravy to start with will be one quarter of a cup of cornstarch and also one cup of water. Now, like I have those blended together before I put them in because they might just start jelling. So you want to drop down here and picked a measuring cup and put in the one quarter cup cornstarch and the one cup water, and then we’re going to mix those together. I’ll be able to insert this very quickly into that juice so that it doesn’t cook in lumps and I’ll stir it around and we have our start of our roast beef gravy.

So I'm going to bring it to the stove after the fat has been done, don’t do that while it’s cooking that after it is done ready for the stove turn the heat and then just start continually. You'll notice that I have some water sitting here, I may need to thin it down, and I don’t think I’ll make it any thicker. If that were the case and then I could mixed up some cornstarch and water and add it. I've had that and carefully so that it wouldn’t gel that that would be a possibility. So let me work on this little more and then I would be back to show you what the gravy is looking.

This is what you're gravy will look like when it’s done. I did have to add one more cup of water you notice I had some water sitting there, I had two cups incase I needed it. I saw that it was thickening up and decided to put one cup in. And then I've just keep stirring until that could be completely done because you do want that cornstarch cooked through completely. But it’s nice and bubbly and the texture is good. So I'm going to turn the stove off and come over and pour this into the gravy boat. I think its more than the gravy boat holds. As you can see what nice lovely gravy that makes from those juices that you get in the crock pot and I've even get extra if I need to refill the gravy boat.

So there we go with our gravy. Now, let's back to that roast. We had started this morning with this eye of round beef roast. And I left it sitting here so it would maintain its heat and cutting it down with electric knife just because it makes prettier slices. It’s no easy, so forgive me for making the noise I’ll shut up and try to cut a few pieces here. And there we go, so now we have a few pieces of beef that are sliced and I'm going to move some of those to the serving plate enough of that it will avoid the bottom on all of them but they look very nice and for one serving probably you would want maybe three of this and I left the fat on it, so that an individual one have the choice of cutting that themselves if they want it too.

Now, let's put a little gravy over the top and see how good that looks. And that’s Betty’s eye of round beef roast done crock pot style with gravy. I think you'll like it, I thought you might like to see how the combination of the crock pot eye of round roast and gravy goes with the Betty’s buttered brown noodles. It’s a beautiful combination, now I would add some bread to this maybe a yeast roll and probably a green vegetable. Maybe something like an asparagus or green beans, I think its lacking in those two categories and a nice class of ice tea or lemonade.