Slow Cooker Eye of Round Roast With Vegetables recipe
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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
Nutrition Info
- 414.7 caloriescarbohydrate: 31.9 gcholesterol: 87.7 mgfat: 7.1 gfiber: 4.1 gprotein: 50.4 gsaturatedFat: 2.5 gservingSize: -sodium: 599.1 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Eye of Round Roast With Vegetables
Directions
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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.