Slow Cooker Eye of Round Roast With Vegetables

I created this recipe for fall apart eye of round roast because I could not find one for this cut of meat in the slow cooker. So I decided to experiment. It turned out great and the family loved it.

• Preparation Time: 15 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 15 mins
• Calories: 415 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup beef broth
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 stalks celery, diced
• ½ cup Marsala wine
• 6 Yukon Gold potatoes, peeled and quartered
• 1 (3.5 pound) eye of round roast
• 2 carrots, cut into 2-inch pieces
• 2 sweet onions, diced
• 1 (1.2 ounce) package dry beef gravy mix

Recipe Instructions

Step 1

Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.

Step 2

Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.

Step 3

Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.

Step 4

Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.

Step 5

Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.