Slow Cooker Cuban Pot Roast

This easy and tasty Cuban pot roast cooks in the slow cooker, resulting in tender, delicious meat that tastes even better as leftovers!

• Preparation Time: 15 mins
• Cooking Time: 8 hr 10 mins
• Total Time: 8 hr 25 mins
• Calories: 404 Calories

Ingredients

• 3 tablespoons water
• 3 tablespoons cornstarch
• 2 bay leaves
• 1 cup red wine
• 1 medium onion, sliced
• 1 (6 pound) beef eye of round roast
• 1 (1 ounce) packet au jus gravy mix
• 1 (1 ounce) package onion soup mix
• 0.5 cup water
• 1.5 teaspoons smoked paprika

Recipe Instructions

Step 1

Trim fat from roast.

Step 2

Line the bottom of a slow cooker with onion slices, then place roast on onions.

Step 3

Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.

Step 4

Remove roast from slow cooker and set aside to cool. Remove and discard bay leaves. Run onions and juice through a blender, then transfer blended juice back to the slow cooker and bring to a boil.

Step 5

Mix cornstarch and water together in a small dish and add to the boiling sauce. Cook until sauce is consistency of a thick gravy. Add paprika.

Step 6

Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.