Name: Slow Cooker Cuban Pot Roast
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Beef eye of round roast - 1 (6 pound); Onion, sliced - 1 medium; Red wine - 1 cup; Water - ½ cup; Au jus gravy mix - 1 (1 ounce) packet; Onion soup mix - 1 (1 ounce) package; 2 bay leaves - 1 (1 ounce) package; Cornstarch - 3 tablespoons; Water - 3 tablespoons; Smoked paprika - 1 ½ teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Cuban Pot Roast

1. Beef eye of round roast - 1 (6 pound)

2. Onion, sliced - 1 medium

3. Red wine - 1 cup

4. Water - ½ cup

5. Au jus gravy mix - 1 (1 ounce) packet

6. Onion soup mix - 1 (1 ounce) package

7. 2 bay leaves - 1 (1 ounce) package

8. Cornstarch - 3 tablespoons

9. Water - 3 tablespoons

10. Smoked paprika - 1 ½ teaspoons

How to cook deliciously - Slow Cooker Cuban Pot Roast

1. Stage

Trim fat from roast.

2. Stage

Line the bottom of a slow cooker with onion slices, then place roast on onions.

3. Stage

Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.

4. Stage

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.

5. Stage

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.

6. Stage

Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.