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Slow Cooker Eye of Round Roast With Vegetables
Slow Cooker Eye of Round Roast With Vegetables
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Prep Time:
15 minutes
Cook Time:
300 minutes
Total Time:
315 minutes
Easy slow cooker eye of round roast - tender and flavorful fall-apart beef for a simple, cozy meal.
Ingredients:
  • 1 teaspoon paprika
  • 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
  • 0.5 cup Marsala wine
  • 1 (1.2 ounce) package dry beef gravy mix
  • 1 tablespoon all-purpose flour
Instructions:
  • Combine paprika, oregano, garlic powder, onion powder, salt, and black pepper in a bowl, then evenly massage the mixture onto the roast.
  • Layer the potatoes, carrots, celery, and onions at the bottom of the slow cooker and then add the roast on top of the vegetables.
  • Combine beef broth, Marsala wine, and gravy mix in a bowl, then pour the mixture over the roast and vegetables.
  • Slow cook until the meat is fully cooked and vegetables are tender, approximately 8 hours on Low or 5 hours on High.
  • Pour the sauce into a bowl and vigorously whisk in the flour until it thickens. Serve alongside the roast and vegetables.

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