Slow Cooker Eye of Round Roast With Vegetables

Recipe View 2 mins In a small bowl, combine paprika, oregano, garlic powder, onion powder, salt, and black pepper. (2 minutes)

Recipe View 3 mins Rub the spice mixture evenly over the entire surface of the eye of round roast. (3 minutes)

Recipe View 5 mins Arrange the quartered potatoes, carrots, diced celery, and diced sweet onions in the bottom of a slow cooker. (5 minutes)

Recipe View 1 mins Place the seasoned eye of round roast on top of the bed of vegetables in the slow cooker. (1 minute)

Recipe View 2 mins In a separate bowl, whisk together the beef broth, Marsala wine, and dry beef gravy mix until well combined. (2 minutes)

Recipe View 1 mins Pour the broth mixture over the roast and vegetables in the slow cooker. (1 minute)

Recipe View 8 hrs Cover the slow cooker and cook on Low for approximately 8 hours, or on High for about 5 hours, until the meat is fully cooked and the vegetables are tender. (5-8 hours)

Recipe View 3 mins Once the roast and vegetables are cooked, carefully strain the sauce from the slow cooker into a saucepan. (3 minutes)

Recipe View 2 mins In a small bowl, whisk together the strained sauce and all-purpose flour until smooth. (2 minutes)

Recipe View 6 hrs Heat the saucepan over medium heat, stirring constantly, until the gravy thickens to your desired consistency. (5-7 minutes)

Recipe View 0 mins Slice the eye of round roast and serve with the cooked vegetables and thickened gravy.