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!
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.
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Bake: 3 Hours, 30 Minutes
- 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
- 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.
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