Eye Of Round Roast - cooking recipe

Ingredients

2 1/2 to 3 lb. eye of round roast
1 pkg. Lipton onion soup mix
1/4 c. vinegar
2 c. water

Preparation

Sear roast in Dutch oven in a small amount of oil.
Sprinkle dry onion soup over roast and add vinegar mixed with 2 cups of water.
Cook, covered, on top of stove at medium-low temperature until meat sticks tender.
To thicken gravy, use flour and water mixture; also add Kitchen Bouquet for color.
Carrots and potatoes can be added to last hour of cooking.