Slow Cooker Eye of Round Roast With Vegetables
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Description
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
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
serving: 10 servings
calories: 414.7 kcal
carbohydrates: 31.9 g
protein: 50.4 g
saturated fat: 2.5 g
cholesterol: 87.7 mg
sodium: 599.1 mg
fiber: 4.1 g
sugar: 4.2 g
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