Slow Cooker Eye of Round Roast With Vegetables

Slow Cooker Eye of Round Roast With Vegetables

by Ismael Flores 2 years ago
4.6 (9)
8 hours
414.7 kcal
31.9 g carbs
Share recipe
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. 1. Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
  2. 2. Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
  3. 3. Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
  4. 4. Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
  5. 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