Eye of Round Roast

Recipe by Sandylee
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READY IN: 3hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place roast in a lightly greased Dutch oven, and top with a mound of sliced onions.
  • Stir together remaining ingredients and pour over the top of the roast, covering all.
  • Before placing lid on Dutch oven, cover with a double layer of aluminum foil, molding to pot. Place lid on top.
  • 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.
  • After baking, cool roast completely, remove from Dutch oven, reserving the gravy.
  • 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).
  • To Reheat: Bake tightly covered, at 325 degrees for 30 minutes or until thouroughly heated.
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