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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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The secret to this juicy, fall-apart tender roast is in the baking. Before placing the lid on top of the Dutch oven, cover it with a double layer of aluminum foil. An eye-of-round roast has far less fat than a chuck roast, but when tightly covered and slowly baked with moist heat, is every bit as delicious. This easy recipe is also a terrific make-ahead dish. After baking, cool roast completely, and remove from Dutch oven, reserving gravy. Cut roast into 1/4-inch-thick slices, and arrange in a 13- x 9-inch baking dish. Pour gravy over sliced roast; cover and refrigerate up to 3 days. Reheat in a 325° oven for 30 minutes or until thoroughly heated. Ingredients:
1 (3- to 4-pound) eye-of-round roast |
1 large sweet onion, sliced |
1 (10 3/4-ounce) can cream of mushroom soup |
1/2 cup water |
1 (1.12-ounce) package brown gravy mix |
1 garlic clove, minced |
Directions:
1. Place roast in a lightly greased Dutch oven, and top with sliced onion. Stir together soup and next 3 ingredients; pour over roast.
2. Bake, tightly covered, at 325° for 3 hours and 30 minutes or until tender.
3. Note: For testing purposes only, we used Knorr Classic Brown Gravy Mix.
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