February 7, 2012

Slow Cooked Sunday Dinner

     Hello!  It's Recipe Tuesday and the main course for today's recipe for comes from Food.com (love that site!).  Aaron and I picked up an eye of round roast at the food store for a super good price and he decided that it was my job to figure out how to cook it.  So I did a little research and found this fantastic recipe from KittenCalsKitchen (here).  It was incredibly easy to make and the best part is that you make the gravy along with the roast, no separate sauce pan and whisk needed!  This delicious, low maintenance dish is perfect for a cold, wintry Sunday dinner. 
     For a side dish I chose to use the pressure cooker and whip up some long-grain white rice, potatoes and carrots.  If you don't have a pressure cooker you can always cook the veggies in the slow cooker alongside the roast.

Slow Cooker Eye of Round Roast
  • 1 (3-4 lb) eye of round roast
  • 1 can cream of mushroom soup (undiluted)
  • 1 can beef broth, (reserving 4.5 oz)
  • 1 pkg dry onion soup/dip mix
  • 1-2 tbsp pressed garlic
  • 1 tbsp Worcestershire sauce
  • 1/4 cup flour
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 3 tbsp oil
1.  In small bowl mix together flour, pepper and garlic powder.  Dredge the round in the flour mixture.

2.  Heat oil in skillet on medium heat; brown roast on all sides.

3.  In large bowl mix together mushroom soup, broth (reserving 4.5 oz for later), dry soup/dip packet, Worcestershire sauce and pressed garlic.  Transfer to 5-6 qt slow cooker.

4.  Transfer roast to the slow cooker and generously spoon soup mixture over top of roast.

5.  Cover and cook on low for 6-7 hours, or until roast is tender.

6.  For thicker gravy, transfer gravy to saucepan and thicken with cornstarch and water.

     Using the reserved broth from the roast gives this side dish a hint of beef flavor.  If you don't have a pressure cooker you can still use the remaining broth in addition to water, just cook the rice according to package directions

Pressure Cooker Potatoes, Carrots and Rice
  • 4 large carrots
  • 10 small red potatoes
  • 1 cup long-grain white rice
  • 4oz beef broth (reserved from the roast)
  • 2 cups water
1.  Peel and cut potatoes and carrots into 2" pieces.  Place in pressure cooker.

2.  Add broth, water and rice.  Secure lid.

3. Over high heat bring pressure to high.  Reduce heat to medium and maintain pressure.  Cook for 7 minutes. 

4.  Reduce pressure according to manufacturer's directions.  Enjoy!

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