Spicy Marinated Eye of Round

I made this recipe yesterday for our Sunday dinner. There's no picture...it just didn't photograph well at all. I'm definitely learning why some recipes in cookbooks have photos, and some don't!

Anyway, Jason really liked this. I thought it was good, but even better today; but then again, my first trimester taste buds are a little hinky right now.

The recipe says to slice it, but ours just fell apart...almost like a barbecue. So, we both agreed that next time, I'll just shred it, then add it back to the slow cooker and serve it on rolls.

Here's the recipe...

Spicy Marinated Eye of Round
recipe from Southern Living Slow-Cooker Cookbook...

1 (3 to 5 pound) eye of round roast
1/2 teaspoon salt
1/4 teaspoon pepper
3 sweet onions, sliced
Spicy Sauce
Garnish: chopped fresh parsley

Cut roast in half, and sprinkle with salt and pepper. Place roast and onion in a slow cooker. Stir together ingredients for Spicy Sauce, and pour mixture over uncooked roast.

Cover and cook on high for 9 hours.

Remove roast; cool slightly, and cut into thin slices (or shred), and return to sauce in slow cooker.

Cover and cook on high for one more hour. Garnish, if desired. Makes 8-10 servings.

Spicy Sauce

2 cups ketchup
2 cups water
1/3 cup red wine vinegar
1/4 cup firmly packed brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon hot sauce
1 bay leaf