Crock Pot Beef and 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
½ Cup Marsala Wine
1 (1.2 Ounce) Package Dry Beef Gravy Mix
1 Tablespoon All-Purpose Flour
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.