1 tsp paprika
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp ground black pepper
3½ 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
1⅕ fl oz dry beef gravy mix, 1 pkg
1 tbsp all-purpose flour
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.
Sugar: 6g
:
Calcium: 68mg
Calories: 355kcal
Carbohydrates: 27g
Cholesterol: 99mg
Fat: 8g
Fiber: 3g
Iron: 5mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 1127mg
Protein: 39g
Saturated Fat: 3g
Sodium: 449mg
Vitamin A: 2064IU
Vitamin C: 25mg
