SLOW COOKER CUBAN POT ROAST

Slow Cooker Cuban Pot Roast image

Easy and tasty pot roast. Cooked in a slow cooker, it's tender and delish! Leftovers are even better!

Provided by SilentWonder66

Time 8h25m

Yield 8

Number Of Ingredients 10

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Ingredients

1 (6 pound) beef eye of round roast
1 medium onion, sliced
1 cup red wine
½ cup water
1 (1 ounce) packet au jus gravy mix
1 (1 ounce) package onion soup mix
2 bay leaves
3 tablespoons cornstarch
3 tablespoons water
1 ½ teaspoons smoked paprika

Steps:

Trim fat from roast.
Line the bottom of a slow cooker with onion slices, then place roast on onions.
Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.
Remove roast from slow cooker and set aside to cool. Remove and discard bay leaves. Run onions and juice through a blender, then transfer blended juice back to the slow cooker and bring to a boil.
Mix cornstarch and water together in a small dish and add to the boiling sauce. Cook until sauce is consistency of a thick gravy. Add paprika.
Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 9.2 g, Cholesterol 107.3 mg, Fat 19.1 g, Fiber 0.6 g, Protein 40.4 g, SaturatedFat 7.4 g, Sodium 794.6 mg, Sugar 0.9 g