Slow Cooker Eye of Round Roast With Vegetables

Slow Cooker Eye of Round Roast With Vegetables

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    8 h
  • Ready In

    8 h 15 m
BramptonMommyof2
Recipe by  BramptonMommyof2

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
  2. Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
  3. Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
  4. Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
  5. Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

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Reviews (5)

Rate This Recipe
M
10

M

I made this tonight and the whole family really liked it. I added mushrooms, though, and that was my husband's favorite part. I will be making this again. Thanks!

Joanne H
5

Joanne H

We loved this. Meat was so flavorful and tender. We made it exactly as written with the exception of adding some whole baby bella mushrooms and a little more garlic (extra garlic is a given in this kitchen).

geoff8253
2

geoff8253

This recipe was great I follow the recipe right to the end but I also added Worchester sauce, cayenne powder and yellow peppers. It wasn't spicy at all. The family loved it

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 31.9 g
  • 10%
  • Protein
  • 50.4 g
  • 101%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

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