Description
This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.
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
- ½ cup Marsala wine
- 1 (1.2 ounce) package dry beef gravy mix
- 1 tablespoon all-purpose flour
Instructions
- Mix paprika
- oregano
- garlic powder
- onion powder
- salt
- and black pepper together in a 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 8 hours or on High for 5 hours.
- Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Servings: 10