Slow Cooker Eye Of Round Roast Recipe

Ingredients

1 tsp paprika

1 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp ground black pepper

3½ 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

1⅕ fl oz dry beef gravy mix, 1 pkg

1 tbsp all-purpose flour

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.