When schedules and temps heat up this summer, lean on the trusty Crock Pot to save time and avoid the oven!
Home cook Judy Wisniewski’s Crock Pot Eye Roast recipe is easy to prepare, features inexpensive ingredients and tastes amazing. There’s not much more you can ask for than a meal that makes itself.
See step-by-step photos of Judy’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/crockpotbeef.You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”
Tasty Crock Pot Eye Roast
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 seasoning (see note)
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
Add the oil to a pan and brown the beef. Remove and place in the Crock Pot.
Pour the wine and beef broth in the pan scraping up all the goodness from browning the beef. Pour all liquid into 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 into the Crock Pot. Turn 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. Enjoy.
“My husband loved this…we had no leftovers!”
-Judy Wisniewski, Cherry Hill, NJ (pop. 14,171)