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Country Kitchen
July 1, 2011 Previous Recipe | Next Recipe
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ORANGE FLUFF
CHEESEBURGER SOUP
RITZY CHICKEN
MAMMA’S SUNDAY ROAST
KEY LIME PIE
FRUIT SALAD
CHEESE DIP IN A BREAD BOWL
CHEESY CHICKEN BAKE
SIMPLE STICKY BUNS
PULL APART BACON BREAD
MAMMA’S SUNDAY ROAST

3-to 5-pound beef eye of round roast
½ teaspoon salt
1 teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 package (2 cup recipe) gravy mix

Preheat oven to 300 degrees. Place roast in a roasting pan, and season with salt, garlic powder and pepper, adjusting to personal taste. Place 1 to 2 cups of water in pan and cover tightly with foil.
Bake for 2 hours for 3 pound roast (longer for larger cuts). Remove from oven and place roast on a cutting board; slice with an electric knife. Whisk together package of gravy mix with the roast drippings, adding additional water if necessary as gravy will thicken as it cooks. Return sliced roast to pan, making sure all meat is covered in gravy. Cover with foil and return to oven for another hour at 200, or refrigerate overnight and place in oven at 300 degrees for 2 hours. Note: Debbie says she usually refrigerates roast after slicing and places in oven before leaving for church Sunday morning.





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