EYE OF ROUND ROAST
This is a juicy, fall apart tender roast. The secret is in the baking, tightly covered and slow cooked with moist heat. Can be made a day ahead, and just reheat for 30-45 minutes with the same excellent results.
Provided by Sandylee
Categories Very Low Carbs
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place roast in a lightly greased Dutch oven, and top with a mound of sliced onions.
- Stir together remaining ingredients and pour over the top of the roast, covering all.
- Before placing lid on Dutch oven, cover with a double layer of aluminum foil, molding to pot. Place lid on top.
- Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious.
- After baking, cool roast completely, remove from Dutch oven, reserving the gravy.
- Cut roast into slices, about 1/4 inch thick, and arrange in a 13 x 9 inch baking dish. I use an electric knife for perfect slices. Pour gravy over sliced meat covering all, cover and refrigerate (up to 3 days).
- To Reheat: Bake tightly covered, at 325 degrees for 30 minutes or until thouroughly heated.
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