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

Step 1

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

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.