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

This is a juicy, fall apart tender roast. The secret is in the baking, tightly covered and slow cooked with moist heat. Can be made a day ahead, and just reheat for 30-45 minutes with the same excellent results.

Ingredients Nutrition


  1. Place roast in a lightly greased Dutch oven, and top with a mound of sliced onions.
  2. Stir together remaining ingredients and pour over the top of the roast, covering all.
  3. Before placing lid on Dutch oven, cover with a double layer of aluminum foil, molding to pot. Place lid on top.
  4. Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious.
  5. After baking, cool roast completely, remove from Dutch oven, reserving the gravy.
  6. Cut roast into slices, about 1/4 inch thick, and arrange in a 13 x 9 inch baking dish. I use an electric knife for perfect slices. Pour gravy over sliced meat covering all, cover and refrigerate (up to 3 days).
  7. To Reheat: Bake tightly covered, at 325 degrees for 30 minutes or until thouroughly heated.


Most Helpful

Very good, although I followed the recipe exactly with a 4 pound roast it was a bit dry, we all enjoyed it anyhow. Next time I will cook for a little less time. Thanks for a wonderful recipe.

Weeezer0421 March 31, 2008

This made a very flavorful and tender roast even though I overcooked it a bit to medium well.. I used cream of brocolli soup and au jus mix. Cream of mushroom would have been better but the cream of brocolli tasted fine too. I will follow your cooking instructions more closely next time. I am always late in starting dinner so I roasted at 350 to speed up the cooking but you are right, slower is better. We enjoyed this, my four year old and her grandmother both had three helpings. Thanks!

King's cook February 25, 2008

I really liked this. I changed it just a bit, to fit our tastes. I used 2 (2#) Eye of rounds side by side and upped cooking time 45 minutes. I omitted onion, used 3/4 cup water and 2 pkgs McCormick brown Gravy mix. I used 6-7 garlic cloves sliced in place of onion. Love the technique. Next time I would like to make and let sit overnight and reheat to intensify flavors. The gravy is phenonemal! Smelled so yummy while cooking. Will roast some veggies tonight to make a stew with lefttover meat. TY for posting.

Shabby Sign Shoppe January 11, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a