Ingredients Jump to Instructions ↓

  1. 2 beef eye round roasts (about 3 pounds each )

  2. 8 garlic cloves

  3. 1/4 cup vegetable oil

  4. 1 envelope onion soup mix

  5. 2 cups water Additional water or beef broth

  6. 1 envelope au jus gravy mix

Instructions Jump to Ingredients ↑

  1. With a sharp knife, make four slits in the top of each roast and insert garlic cloves into slits. In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. Rub soup mix over meat. Add water; cover and bake at 325° for 2-1/2 to 3 hours or until tender. Remove meat from cooking liquid; cool meat. Cover and refrigerate overnight. Skim fat from cooking liquid; refrigerate in a covered container. Slice beef 1/4 in. thick, set aside. Pour cooking liquid into a large measuring cup. If needed, add enough water or beef broth to measure 3 cups. In a Dutch oven, combine au jus mix and reserved cooking liquid until smooth. Cook and stir over medium until mixture comes to a boil. Reduce heat; add sliced beef and reheat on low for 15-20 minutes. Yield: 18-20 servings. Tip: Reheat in an electric roaster or slow cooker.


Send feedback