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SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES Recipe

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This recipe for SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES is from Join me in the kitchen! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp paprika
1 tsp. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1 tsp. ground black pepper
1 (3.5 pound) eye of round roast
6 Yukon Gold potatoes, quartered
5 carrots, cut into 2-inch pieces
2 stalks celery, diced
1 sweet onion sliced
1 cup beef broth
½ cup Marsala wine
1 (1.2 oz.) package dry beef gravy mix
1 Tbsp. all-purpose flour
Directions:
Directions:
Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in 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 7-8 hours on low (5 hrs. on High).
Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
8 hrs. 15 mins.
Personal Notes:
Personal Notes:
415 calories; carbohydrates 31.9 g; sodium 599 mg.

 

 

 

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