Crock Pot Beef and Vegetables

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

Directions

Step 1 Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.

Step 2Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.

Step 3 Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.

Step 4 Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.

Step 5 Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables. Serves 8; serve with Caesar Salad and rolls.