Eye of Round Roast

Sear roast in Dutch oven in a small amount of oil.

Sprinkle dry onion soup over roast and add vinegar mixed with 2 cups of water.

Cook, covered, on top of stove at medium-low temperature until meat sticks tender.

To thicken gravy, use flour and water mixture; also add Kitchen Bouquet for color.

Carrots and potatoes can be added to last hour of cooking.