Roast Recipe ⤞ Slow Cooker Eye of Round Roast With Vegetables

This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.

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

Cooking Directions

1. Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
2. Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
3. Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
4. Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
5. Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

Nutrition Facts

• calories414.7
• carbohydrateContent31.9 g
• cholesterolContent87.7 mg
• fatContent7.1 g
• fiberContent4.1 g
• proteinContent50.4 g
• saturatedFatContent2.5 g
• sodiumContent599.1 mg
• sugarContent4.2 g