Slow Cooker Eye of Round Roast With Vegetables
Ingredients
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (3.5 pound) eye of round roast
- 6 Yukon Gold potatoes, peeled and quartered
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, diced
- 2 sweet onions, diced
- 1 cup beef broth
- ½ cup Marsala wine
- 1 (1.2 ounce) package dry beef gravy mix
- 1 tablespoon all-purpose flour
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Instructions
- Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
- Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
- Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
- Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.
- Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.
Source
Original recipe: View Original