LIVE
Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Karrie Fayard, Mobile, Alabama
Recipe by Southern Living January 2006

Gallery

Recipe Summary

prep:
5 mins
bake:
3 hrs 30 mins
total:
3 hrs 35 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place roast in a lightly greased Dutch oven, and top with sliced onion. Stir together soup and next 3 ingredients; pour over roast.

    Advertisement
  • 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.

Advertisement