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 calories
carbohydrate: 31.9 g
cholesterol: 87.7 mg
fat: 7.1 g
fiber: 4.1 g
protein: 50.4 g
saturatedFat: 2.5 g
servingSize: -
sodium: 599.1 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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.

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