I bought a 2 1/2 pound Beef Angus Eye of Beef Roast that I thought I could marinate and grill. After doing a little google search, I learned that this is not a good piece of meat for that because it doesn't have much fat in it. It is a tough meat. So, back to the drawing board. I had already sliced it into generous 1-inch thick steaks and had marinated them with olive oil and a lemon pepper rub. From what I read, the crockpot was the way to go. Here is my creation. No picture on this one. You know what shredded beef over rice looks like.....something you would feed to 'man's best friend' but oh, so tasty to humans.
And yes, I do know this has ingredients you should probably avoid, but I wasn't going to waste the meat and it turned out fan-tas-tic!
Slow Cooker Shredded Beef Roast over Rice
2 to 2 1/4 pounds eye of round roast cut in generous 1-inch steaks
1/4 c. olive oil
1-2 T. lemon pepper seasoning
1/4 c. flour
1 can cream of mushroom soup, undiluted
1 can french onion soup, undiluted
1 envelope dry french onion soup mix
Prepare rice prepared according to directions.
Rub roast steaks in olive oil and lemon pepper and marinate for at least a few hours.
Combine the mushroom soup, french onion soup and onion soup mix in a bowl.
Flip the steaks in flour and brown on each side in a med-high skillet with a drizzle of olive oil.
Put the steaks in the bottom of a slow cooker. Pour the soup mixture over steaks.
Cook in a slow cooker for 8 hours.
Remove the beef, pull the beef into shreds and add it back to the gravy in the slow cooker.
Spoon over rice.
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c = cup
T = tablespoon
