Slow Cooker Eye of Round Roast With Vegetables

Ingredients

• 1 cup beef broth 
• 1.2 ounce beef gravy mix dry
• 2  carrots cut into 2-inch pieces
• 2 stalks celery diced
• 3.5 pound eye of round roast 
• 1 tablespoon flour all-purpose
• 1 teaspoon garlic powder 
• 1 teaspoon ground pepper black
• 0.5 cup marsala wine 
• 1 teaspoon onion powder 
• 1 teaspoon oregano dried
• 1 teaspoon paprika 
• 1 teaspoon salt 
• 2  onions diced sweet
• 6  yukon gold potatoes peeled quartered

Equipment

• bowl
• whisk
• slow cooker

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.
3. Place roast atop vegetables.
4. Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
5. Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
6. Strain sauce into a bowl and whisk with flour until thickened.
7. Serve on the side of roast and vegetables.