Eye of the Round with Onion Gravy Recipes

Ingredients :

1 cup chopped onion

2 tsp salt

1/4 tsp pepper

1/2 tsp dried leaf thyme

1/2 tsp paprika

1/8 tsp nutmeg

3lb eye of the round roast

6 strips bacon

Onion Gravy

drippings from roast

1 large onion, chopped

3 tbsp flour

1 cup water

1 cup milk

salt and pepper

Heat oven to 325F (160C). Sprinkle bottom of shallow roasting pan with onion. Combine salt, pepper, thyme, paprika and nutmeg and rub all over outside of roast. Lay it on top of onion (not on rack). Lay slices of bacon close together over the top of roast. Roast 90-120 minutes - 140-160F (60-70C) on meat thermometer - Serve sliced very thin with Onion Gravy.

Note: This roast is best cooked only until rare or medium - it is likely to be tough if well done.

Onion Gravy:

Pour drippings from roasting pan into medium saucepan (most of the drippings will be from the bacon and will give they gravy a different and good taste). Add onion to drippings and cook gently 3 minutes, stirring. Sprinkle in flour and let bubble. Remove from heat and stir in water and cook until boiling, thickened and smooth, stirring constantly. Taste and add salt and pepper if necessary.

Serves 6

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