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.
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.
Having just made this for the umpteenth time, I feel compelled to write my first review on myrecipes. This is an outstanding dish. Coming from the UK, my family loves to have a "Sunday Roast" complete with roasted potatoes and yorkshire puddings. No, it's not a rib roast, but it's much cheaper and easier and certainly a very very good "second best". I cook this on a regular basis, and my son has also enjoyed the recipe, impressing his friends with his culinary skills. The meat is moist, very tender and flavorful. The gravy is also excellent - I use Healthy Choice mushroom soup to cut down on salt. Makes an excellent family meal!
I tweeked this recipe slightly. First, i made sure to season the roast thoroughly with salt, pepper, thyme, garlic and onion powder. For the sauce, I used beef broth and red wine in place of the water, which added a bit more flavor. Instead of using a sliced onion, I just tossed in about 1/2-3/4 cup frozen seasoning blend (onion, celery, peppers, etc.). Overall, I was pleased with the recipe and it was very easy. The sauce, even after adding the wine and beef broth, still had that condensed soup flavor that is hard to get rid of. I'll probably search for a similar recipe that doesn't use soup as the gravy base. Oh! And I also browned the roast before putting it in my slow-cooker for 4 hours, since we ave just moved and couldn't find my roasting pan. It cooked through, so don't be afraid to try this recipe in your slow-cooker!
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