Slow Cooker Eye of Round Roast with Veggies

Ingredients List

• 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

• ½ cup Marsala wine

• 1 (1.2 ounce) package dry beef gravy mix

• 1 tablespoon all-purpose flour

Cooking Instructions

Combine paprika, oregano, garlic powder, onion powder, salt, and black pepper in a bowl. Rub the mixture evenly over the roast to coat thoroughly.

Place potatoes, carrots, celery, and onions at the bottom of the slow cooker. Set the roast on top of the vegetables.

In a bowl, whisk together beef broth, Marsala wine, and gravy mix; pour over the roast and vegetables.

Strain the sauce into a bowl, then whisk in flour until it thickens. Serve alongside the roast and vegetables.

Nutritional Information (per serving)