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Slow Cooker Eye of Round Roast

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PREP TIME
15 min
COOKING TIME
300 min
TOTAL TIME
315 min
SERVINGS
10 servings
Dinner
Slow Cooker Eye of Round Roast
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
  • 1/2 cup Marsala wine
  • 1 (1.2 ounce) package dry beef gravy mix
  • 1 tablespoon all-purpose flour
Instructions
1
Combine paprika, oregano, garlic powder, onion powder, salt, and black pepper in a bowl to create a spice blend. Gently coat the roast evenly with this mixture.
2
Layer potatoes, carrots, celery, and onions in a slow cooker to form the base of your dish. Position the roast on top of the vegetables.
3
In a separate bowl, whisk together beef broth, Marsala wine, and gravy mix to form the sauce. Pour this mixture over the roast and vegetables in the slow cooker.
4
Allow the roast to cook slowly on Low for approximately 8 hours or quickly on High for about 5 hours, until the meat is fully cooked and the vegetables are tender.
5
Strain the sauce from the slow cooker into a new bowl, then whisk it with flour to thicken. Serve this sauce alongside the roast and vegetables.