Eye of Round Roast
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees An extremely simple eye of round roast, slow-cooked at 325°F for 4 hours with dry onion soup mix and red wine.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 4 hours | None | Varies |
🔪 Key Equipment
- Roasting pan
- Baking dish
- Oven
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Eye of Round Roast | Size not specified |
| 1 pkg | Dry Onion Soup Mix | ~1 oz size |
| 1 Cup | Red Wine | None |
Instructions
Step 1: Prep and Roast
- Preheat your oven to 325°F.
- Place the 1 eye of round roast in a roasting pan or baking dish.
- Sprinkle the 1 pkg dry onion soup mix over the roast and pour the 1 cup red wine into the pan.
- Bake at 325°F for 4 hours, or until tender and flavorful.
💡 Make-Ahead & Storage: Store leftover roasted beef in an airtight container in the refrigerator for up to 3-4 days.
Original Recipe Scan
