2 1/2 to 3 lb. eye of round roast
2 tbsp. onion powder
2 tbsp. garlic powder
1/4 tsp. white or cracked pepper to taste
1/4 c. water with 1 beef bouillon cube or 1 tsp. granular bouillon

Wash beef with cold water. Place garlic and onion powder onto meat by rubbing into meat with hands. Season to taste with pepper. Place roast into baking pan or dish with 1/4 cup cold water and bouillon. Bake covered, turning once, halfway through baking time. Remove cover for last 20 minutes and complete roast time (350 degrees for 1 to 1 1/2 hours). Remove from oven and allow to cool 5-10 minutes before slicing so meat will absorb moisture and be easier to slice. Slice 1/4 inch slices and arrange on platter.