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EYE ROUND POT ROAST 
1 (4 to 5 lb.) eye round of beef
3 lg. onions, sliced
1/4 c. oil (olive or other oil)
Salt to taste

In a Dutch oven type pan, brown meat in oil on all sides. When all brown, add onions, keep stirring to brown the onions until soft. Add 1 to 2 cups of water; salt to taste. Simmer 2-3 hours, depending on size of roast. Slices best when cold, suggest taking out of gravy and wrap in aluminum foil; refrigerate until cold. Slice; serve after heating in the onion gravy and serve.

Suggestion: Save half of the gravy and put through a strainer, not a blender. Force onions through the strainer too. This delicious gravy can be used on any long pasta with lots of grated Italian cheese.

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