ole in center of eye of round by twisting small knife through roast.
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Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with
Place roast in a lightly greased Dutch
Place roast on rack in roasting pan
Heat oven to 250\u00b0.
Prepare eye of round and place on rack over water.
Salt and pepper to taste.
Arrange sliced garlic, onion and bay leaves over roast.
(I hold in place with toothpicks.) Cover roast with foil; seal edges around pan.
Bake for 5 hours. Cool completely for easy slicing for sandwiches.
Strain broth for cooking noodles or making gravy.
Excellent!
if using).
Dredge the roast in the flour/black pepper
Salt and pepper eye of round roast.
Preheat oven to 500\u00b0. Place roast in preheated oven and bake 5 minutes per pound.
Turn oven off and do not open oven door for 2 hours.
Preheat oven to 500\u00b0F.
Season roast to your taste; place on rack in shallow roasting pan. DO NOT ADD WATER OR COVER THE PAN.
Place roast in the preheated oven and LOWER THE TEMPERATURE to 475\u00b0F.
Roast at 475\u00b0F for 7 MINUTES PER POUND.
Turn the oven OFF and leave roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR UNTIL TIME IS UP.
Remove roast and slice thinly.
Place roast in rectangular Pyrex (or pan).
Place the bacon on top of the roast.
Secure with toothpicks.
Sprinkle the 5 marinade ingredients on roast and bacon.
Preheat oven to 500\u00b0. Turn off oven. Do not open oven door for 2 hours.
Roast will be rare (13 minutes for medium).
Cut raw bacon into 1/2-inch pieces and roll in
rim excess fat from roast.
Clean and thinly
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.
Sprinkle roast with the salt, pepper and garlic salt.
Place in Dutch oven with the butter, bacon and onion and brown roast on top of stove until all sides are brown.
Remove the onion and bacon pieces and add 1 cup water and the tomato sauce.
Cover roast and allow to cook slowly for 1 1/2 to 2 hours, according to desired tenderness.
Remove roast from pan.
Make gravy by placing flour in cup and adding slowly enough water to fill cup, stirring until smooth.
Add slowly to broth already in pan and simmer until slightly thick.
Pierce roast with knife in several places to allow for flavor absorption.
Rub roast with Worcestershire sauce and steak seasoning to taste (the amounts for this are not added into the ingredients above as they will vary per person).
Place roast into crock pot.
Combine 1 1/2 cups water, 3 tablespoons Worcestershire sauce, 2 tablespoons steak seasoning, 2 beef bouillon cubes and 1/2 packet french onion soup mix in a bowl. Mix until bouillon cubes are dissolved.
Pour mixture over roast.
Cook on low 8 hours or high 5 hours.
Pierce roast in several places with a sharp knife.
Sprinkle salt and lemon pepper seasoning over entire surface of roast. Place in a large shallow dish; set aside.
Combine soy sauce and remaining ingredients in a bowl, stir well.
Pour over roast. Cover and marinate in refrigerator 8 hours, turning occasionally.
Combine tomato sauce, onion, water and beef bouillon; pour over roast in a deep casserole or baking dish.
Cover and bake 3 to 4 hours at 350\u00b0.
Turn roast over several times while it is baking.
Marinate night before.
Bring to room temperature.
Preheat oven to 500\u00b0 and cook 6 minutes per pound.
Turn oven off and leave for 2 hours without opening door.
Wash roast and place in a slow electric cooker.
Pour the package of onion soup over roast, then pour water over both ingredients.
Cook on low for 6 to 8 hours or on high 3 to 5 hours. Cut and serve with meat and onion juices.
Season roast well with seasoning salt.
Place fat side up on rack of shallow baking pan.
Preheat oven to 375\u00b0.
Bake 45 minutes.
Do not cover.
Do not add water.
Pepper roast and brown on all sides in 1 t olive oil.
Remove roast and place in aluminum foil in roasting dish.
Add onion soup mix and 1 cup white wine to skillet with roast dripping and bring to boil. Scrape up any brown bits from bottom of skillet.
Pour mixture over roast.
Seal roast completely in aluminum foil.
Bake at 350 degrees for 2.5-3 hours.
Remove, open packet and let rest for 15 minutes.
Slice and serve with gravy.