Eye of round roast
3 c. red wine
1 c. minced onion
4 beef bouillon cubes
3 tbsp. chopped parsley
1 tbsp. flour
1 tsp. lemon juice
1/4 c. butter
1 can sliced mushrooms

Brown roast in Dutch oven. Add boiling water to 1 1/2 inches deep. Cover and bake for 3 hours. Drain meat, cool and slice thin. Line meat slices in rows, cover and place in refrigerator. Cook onions in wine to reduce half. Add bouillon, strain and discard onions. Melt butter in pan, add flour, parsley, lemon juice. Add to wine and mushrooms. Pour sauce over meat and heat 350 degrees for 30 minutes until hot.