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|EVERY FEW MINUTES|
|EYE OF THE ROUND (BEEF ROAST)|
Preheat oven to 450°F.
Place eye of round beef roast in roaster or pan uncovered. Season heavily with sea salt, garlic powder, onion powder and black pepper. If you have Knorr powdered beef bouillon, 1/2 tsp. may be sprinkled over the top for added flavor.
Roast in oven for 20 minutes. Turn off heat. Do not open oven door or the heat will be lost.
Allow the roast to sit in the oven for 20 minutes per pound.
When roast is done, remove from the pan and make a gravy with the juices by adding 1/2 tsp onion powder, 1 1/2 teaspoons ketchup, 1 tablespoon Wondra flour, 1/2 cup water, salt and pepper, to taste. Stir ingredients right in the pan the roast was cooked in (on top of the stove), scraping up the flavorful bits from the pan. Cook over low heat until thickened, adjusting seasonings to taste. A teaspoon of beef bouillon may be added for extra flavor if needed. If the roast didn't have much in the way of drippings, add a tablespoon of butter to the gravy.
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