3 pound lean beef roast (eye of round)
1 envelope (1 oz) dry onion or beefy soup mix
1/3 cup hot water
Preheat oven to 450 degrees.
Place beef roast in metal roasting pan; rub top surface of meat with dry soup mix. Place roast in oven, uncovered, for 20 minutes. Add 1/3 cup hot water to pan, cover tightly, reduce heat to 250 degrees and roast approximately 3 hours. Allow roast to sit 10 minutes in juices before removing and carving. To carve, slice meat cross grain; serve with hot gravy, Hasselback Potatoes and a glass of milk.
8 long baking potatoes
1/4 cup grated Parmesan Cheese
1/3 cup dry seasoned bread crumbs
3 tablespoons butter, melted
Peel potatoes; cut or peel a small slice from the bottom of each potato (to prevent rolling). Place a long chopstick or skewer on each side of potato; cut each potato crosswise making 1/8-inch thick slices (chopsticks will prevent slices from cutting entirely through potato). Brush potatoes with melted butter; combine remaining butter with cheese and breadcrumbs. Sprinkle cheese crumbs on top of each potato; cover and bake 45 minutes. Remove cover, bake 20-30 minutes longer or until tender and browned (may increase heat to 425 degrees during last 20-30 minutes for a more golden crust).
Grape and Cocoa Beef Gravy
2 cups grape juice
2 cups beef broth (low salt)
1 clove garlic, minced
1/2 teaspoon Thyme leaves
1 teaspoon crushed Rosemary
1 tablespoon cocoa powder
2-3 tablespoons cornstarch
1/3 cup cold water
Combine in a medium saucepan grape juice, beef broth, minced garlic, Thyme, Rosemary, and cocoa. Over medium heat, bring ingredients to a boil, reduce heat and simmer until reduced by half. Remove from heat and keep warm. When roast is cooked, remove meat from juices and set aside to keep warm. Pour beef broth into roasting pan and heat to dissolve juices from bottom of pan. Stir cornstarch into 1/3 cup cold water (note – use more or less cornstarch to create desired gravy consistency). Stir cornstarch and water into gravy juices; while stirring, bring gravy to a boil. Boil 1 minute. Strain as desired. Salt and pepper to taste.
For nutritional analysis go to www.UtahDairyCouncil.com