Italian Beef Roast

Cathie Valentine

By
@cataharin

I remember eating this as a child :-)


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Comments:

Serves:

4-6 (depends on the size rost you buy)

Prep:

15 Min

Cook:

2 Hr

Method:

Bake

Ingredients

5-6 lb
eye of round roast (average size)
1/3 stick
butter (not margarine)
1
small onion (thinly sliced)
2 Tbsp
tomato sauce
1 c
water
salt and pepper to taste
garlic salt to taste
2 Tbsp
all purpose flour

**PREHEAT OVEN TO 375 DEGREES**

Directions Step-By-Step

1
In a large dutch oven or pot (that can go from stove to oven) add butter and heat on stove until butter is melted. While butter is melting, season roast with salt, pepper and garlic salt. Brown roast on all sides. Add the onion slices all over the roast then add the tomato sauce and water. Cook in oven uncovered for about 2 hours or until roast registers cooked using a meat thermometer. Remove roast from pot. Let roast rest for 10 to 15 minutes. While the roast is resting, take the pot and place on stove, add flour to juices and cook-stirring continually to make a gravy.
2
***note-- 20 minutes per pound of roast is the average cooking time**

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American