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
  • 6Yukon Gold potatoes, peeled and quartered
  • 2carrots, cut into 2-inch pieces
  • 2 stalks celery, diced
  • 2sweet onions, diced
  • 1 cup beef broth
  • ½ cup Marsala wine
  • 1 (1.2 ounce) package dry beef gravy mix
  • 1 tablespoon all-purpose flour
  • Directions

  • Step 1

    Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.

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  • Step 2

    Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.

  • Step 3

    Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.

  • Step 4

    Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).

  • Step 5

    Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

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