Eye Of Round Roast

• 3 lb. eye of round roast
• 1/3 stick butter
• 2 strips bacon
• 1 small onion
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic salt
• 1 c. water
• 2 Tbsp. tomato sauce
• 2 Tbsp. flour

1. Sprinkle roast with the salt, pepper and garlic salt.
2. Place in Dutch oven with the butter, bacon and onion and brown roast on top of stove until all sides are brown.
3. Remove the onion and bacon pieces and add 1 cup water and the tomato sauce.
4. Cover roast and allow to cook slowly for 1 1/2 to 2 hours, according to desired tenderness.
5. Remove roast from pan.
6. Make gravy by placing flour in cup and adding slowly enough water to fill cup, stirring until smooth.
7. Add slowly to broth already in pan and simmer until slightly thick.

round roast, butter, bacon, onion, salt, pepper, garlic salt, water, tomato sauce, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=743177 (may not work)