Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

This roast is low in fat and turns out moist and delicious.

Ingredients Nutrition

Directions

  1. Pepper roast and brown on all sides in 1 t olive oil.
  2. Remove roast and place in aluminum foil in roasting dish.
  3. Add onion soup mix and 1 cup white wine to skillet with roast dripping and bring to boil. Scrape up any brown bits from bottom of skillet.
  4. Pour mixture over roast.
  5. Seal roast completely in aluminum foil.
  6. Bake at 350 degrees for 2.5-3 hours.
  7. Remove, open packet and let rest for 15 minutes.
  8. Slice and serve with gravy.
Most Helpful

5 5

Delicious! I had a large roast (probably about 5 pounds after I trimmed the fat) and it was well done after 3 hours. Even though I usually like it medium, I loved this roast and so did all of my guests! It was a huge hit and will be my new go-to recipe for eye of round. I sliced it thin and poured the juice over the slices and it was terrific!

5 5

Delicious and easy recipe. I had a 2.5 lb roast and cooked it for 2.5 hours - it turned out perfect. The only adjustment to the recipe was I added more olive oil after I had browned the roast in the one tsp. of olive oil. It didn't hurt the outcome at all. Thanks so much!

5 5

Roast turned out perfect! I did add some additional water to the soup and wine mixture so that the roast was covered by the liquid a bit more. Baked covered for 3 hours, wonderful!