Slow Cooker Eye of Round Roast With Vegetables
Recipe by BramptonMommyof2 from allrecipes.com
Dinner 5 Hr. 15 Mins.
Ingredients
10
10 servings
- •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
- •0.5 cup Marsala wine
- •1 (1.2 ounce) package dry beef gravy mix
- •1 tablespoon all-purpose flour
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.
Nutritional Facts
Per 10 servings
- Calories: 415
- Carbohydrate: 32g
- Fat: 7g
- Fiber: 4g
- Protein: 50g
- Sugar: 4g
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