"The belly rules the mind."--Spanish Proverb

Eye Round Roast Recipe

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This recipe for Eye Round Roast, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 4 lb - 7 lb Eye Round Roast
1 T flour
3-5 lbs peeled potatoes (depending on roast size)
one large onion, sliced
1/4 t pepper
3 beef bouillon cubes
2 c water
3-4 large carrots, peeled and quartered (if desired)
2-3 ribs celery, peeled and quartered (if desired)
1 large brown-n-bag

Directions:
Directions:
Cut six slits in top of roast with knife, about 1/2" wide. Dust bag with flour and put roast inside. Place potatoes around roast. (If adding carrots and/or celery, place around roast with potatoes.) Place onions over roast and potatoes. Sprinkle pepper over this.

Dissolve bouillon cubes in 2 c hot water. Pour over meat and vegetables. Seal bag and cut vent holes.

Bake at 325 for 4 hours, with rack low in oven (ie. lower than halfway from bottom).

 

 

 

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