Are lots of people descending on your house next week? Need a meal you can prepare ahead of time this holiday?
Try this yummy roast we just prepared at my parents’ house. It’s tender and hearty and who doesn’t love a good roast?
This one is a great Southern Living recipe. They always get it right.
The secret to this roast’s tenderness is the double layer of aluminum foil. So don’t skip that part!
Prep: 5 min.; Bake: 3 hrs., 30 min. 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.
Makes 6 to 8 servings
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.
–Karrie Fayard, Mobile, Alabama, Southern Living, JANUARY 2006
Recipe courtesy of Southern Living.