Slow Cooker Eye Of Round Roast With Vegetables

• 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
• 1/2 cup Marsala wine
• 1 (1.2 ounce) package dry beef gravy mix
• 1 tablespoon all-purpose flour

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.

paprika, oregano, garlic, onion powder, salt, ground black pepper, round roast, potatoes, carrots, stalks celery, sweet onions, beef broth, marsala wine, beef gravy mix, flour

Taken from www.allrecipes.com/recipe/235327/slow-cooker-eye-of-round-roast-with-vegetables/ (may not work)