- 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
How to Make It
Place roast in a lightly greased Dutch oven, and top with sliced onion. Stir together soup and next 3 ingredients; pour over roast.
Bake, tightly covered, at 325° for 3 hours and 30 minutes or until tender.
Note: For testing purposes only, we used Knorr Classic Brown Gravy Mix.