Rub eye round roast with cooking oil and coat with spice mixture.
Bake at 350\u00b0 for 20 minutes per pound.
Wash roast and dry well.
Sprinkle with salt and pepper.
Wrap in foil and cook until doneness desired at 350\u00b0 for 1 1/2 to 2 hours.
When roast is done, blend tomatoes and flour together. Add to pan drippings.
Cook over medium heat until it is desired thickness.
rinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with
f the spices, because the roast will be on the grill
Place roast in cooking bag. DO NOT FOLLOW DIRECTIONS ON BAG. Mix soup, seasoning, garlic and butter. Pour into bag.
inse the roast and pat dry
Preheat oven to 275\u00b0.
Spread all of the onion, celery and carrots on the bottom of a large Dutch oven.
Rub roast with garlic and sprinkle with salt and pepper.
Place roast on top of vegetables in center of pan and add water until pan is 3/4 filled. Roast, uncovered, for 2 hours.
Turn roast and cook another 2 hours, or until the internal temperature is 170\u00b0
Place tablespoon of flour in oven bag and shake to coat sides. Season meat with seasoned salt, garlic and pepper (season to your liking).
Place roast into oven bag and pour wine over roast.
Tie off bag.
Place bag into baking pan and refrigerate to marinate overnight.
When ready to bake, place slits into bag, about 6, then insert meat thermometer.
Bake at 325\u00b0 until thermometer reads 140\u00b0, about 50 to 60 minutes.
Cool and slice thin.
easonings and salt.
Place roast in it and marinate for
hite charcoal.
Roll wet roast in salt until completely coated
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.
Heat 2 T olive oil in pan. Pat roast dry and rub with about 1 T olive oil. Sprinkle on all sides with salt and pepper, as much or as little as you like.
Place roast in pan and brown on all sides. Transfer to 9x13 sprayed baking pan.
Deglaze pan with wine and water making sure to scrape up all the brown bits. Turn pan off and add mushrooms, garlic, parsley, and packet of au jus.
Pour over roast and cover with aluminum foil and bake at 350 for about 2 1/2 hours or until done to your liking.
Take your roast and with a sharp knife, make a hole through the center of your roast from one end to the other.
Stuff as much of the onion and green pepper as possible in the middle of the roast along with half of the garlic.
Take the remaining ingredients and put them on the outside of the roast except for the oil and bouillon cubes.
Let marinate for 24 hours.
Brown beef on all sides in small amount of oil.
Salt and pepper afterwards.
Place in large heavy pan.
Add 1 can tomato soup and 1 can water, then add large can of tomatoes, onions (cut up in large pieces), celery (cut up) and carrots (cut up). Sprinkle with oregano.
Put top on pan and cook slowly for 3 1/2 hours, then take meat and vegetables out of pan.
Make gravy mixture of 4 tablespoons flour mixed with 1 cup of water.
Add this to remaining liquid in pan and you'll have a delicious gravy.
Line roaster with aluminum foil with enough excess to wrap roast.
Mix soy sauce, wine, sugar and water.
Stir in onion soup mix.
Pour over roast and wrap in foil.
Cook 4 to 5 hours at 300\u00b0.
(Makes delicious gravy.)
Rub meat with salt and pepper.
Brown in olive oil.
Add water, tomato sauce, sliced onion and crushed garlic.
Cover and cook over low heat 1 1/2 hours.
Cut round roast into 1-inch cubes; set aside.
Combine Zinfandel, garlic, oregano and lemon juice.
Mix well.
Add marinade to round roast.
Marinate overnight.
Prepare using any favorite roast recipe.
Pour garlic, onion powder and black pepper on wax paper and roll washed and clean roast in mixture.
Wrap in oil and place on grill for 1 hour.
Place roast in crock-pot.
Mix sliced onion, undiluted condensed canned soup, seasoning and water and pour over roast. Cover and cook 8 to 10 hours on low setting.
Makes 8 to 10 servings.
ut some small incisions in roast; fill slits with seasonings.