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Cooking & Baking

Freddie

(9,763 posts)

13. Just made an eye roast in the crock pot

Reply to Figarosmom (Reply #11)

Tue Jan 7, 2025, 01:17 AM

Jan 7

And I usually do “shortcut gravy” - cook with 1 cup beef stock, 1 envelope onion soup mix and a can of cream of celery (DH hates mushrooms).
Some roasts, especially eye roast, never get fall-apart tender. If that happens I slice down the meat and put it back in the crockpot with the gravy for .5 to 1 hour before serving. The extra moisture makes it tender.

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So I slow cooked an Eye Round Pot Roast tonight. Seared the meat with and added broth (plus a can of Campbell Au-jus [View all] OAITW r.2.0 Jan 6 OP

Corn starch JustTooMuch Jan 6 #1

Best answer! Basso8vb Jan 6 #5

Have to buy some tomorrow, but this makes sense. Yet, I may also add some sour cream and 1/2 and 1/2 to make the OAITW r.2.0 Jan 6 #7

I've always used cornstarch and water to thicken my gravies. boonecreek Jan 6 #2

I wouldn't use flour AKwannabe Jan 6 #3

I made a chuck roast in the crockpot yesterday! happybird Jan 6 #4

Sounds delicious! Diamond_Dog Jan 6 #6

Make a roux, watch some vids bout it. LuvLoogie Jan 6 #8

I use Wondra to make gravy or sauces. SharonClark Jan 6 #9

I leave sauces to Mr. Retrograde Retrograde Jan 7 #10

Cornstarch slurry or a can of mushroon soup Figarosmom Jan 7 #11

Just made an eye roast in the crock pot Freddie Jan 7 #13

next time use a fattier cut Kali Jan 7 #12

Good advice. Not much fat for a roux, though. OAITW r.2.0 Jan 7 #14

butter or any kind of cooking oil will work Kali Jan 7 #15