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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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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:
1 (3 -4 lb) eye of round roast |
1 large sweet onion, sliced |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup water |
1 (1 1/8 ounce) package brown gravy mix (knorrs classic brown gravy mix) |
1 garlic clove, minced |
Directions:
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.
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