Recipe Details
Ingredients
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1teaspoonpaprika
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1teaspoondried oregano
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1teaspoongarlic powder
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1teaspoononion powder
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1teaspoonsalt
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1teaspoonground black pepper
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1(3.5 pound)eye of round roast
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6Yukon Gold potatoes, peeled and quartered
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2carrots, cut into 2-inch pieces
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2stalkscelery, diced
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2sweet onions, diced
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1cupbeef broth
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½cupMarsala wine
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1(1.2 ounce) packagedry beef gravy mix
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1tablespoonall-purpose flour
Cooking Directions
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Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
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Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
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Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
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Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.
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Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories415 | |
% Daily Value * | |
Total Fat 7g |
9% |
Saturated Fat 3g |
13% |
Cholesterol 88mg |
29% |
Sodium 599mg |
26% |
Total Carbohydrate 32g |
12% |
Dietary Fiber 4g |
15% |
Total Sugars 4g |
|
Protein 50g |
101% |
Vitamin C 29mg |
32% |
Calcium 47mg |
4% |
Iron 5mg |
29% |
Potassium 1072mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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