Slow Cooker Cuban Pot Roast

Step 1
Trim fat from roast.

Step 2
Line the bottom of a slow cooker with onion slices, then place roast on onions.

Step 3
Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.

Step 4
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.

Step 5
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.

Step 6
Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.