This was one of my favorite dinners growing up and now it’s one of Scott’s favorites. When I graduated from college and bought my own home, my mom wrote it on an index card (I still have it). I don’t make it very often for several reasons. For one, there’s an entire stick of butter in the rice. A heart attack waiting to happen. Second, the roast is kind of expensive. I bought a two and a half pound roast last week and it was a little over twelve dollars. Yet, it’s such a delicious meal. Easy to make as well! All you do is assemble everything and throw it in the oven! I usually make this meal when we have company or special guests come to dinner. It’s also perfect for a lazy Sunday afternoon. I accompany it with a roasted vegetable but what’s the point? With a stick of butter in the rice, you’re diet is screwed.
To make the roast:
- eye of round roast
- olive oil
- garlic salt
- onion powder
- pepper
- dried basil
- dried oregano
Preheat oven to 350 degrees. Place roast in a shallow baking dish. Drizzle the roast with olive oil. Sprinkle with each of the seasonings to make a nice coat. Cook time depends on the size of the roast. A 2.5 roast took around 2 hours to cook until light pink in the middle.
Ingredients
- 1.5 cups of rice
- 1 stick butter
- 1 can french onion soup
- 1 can beef broth
- 1 small can mushrooms
- Worcestershire sauce
Instructions
- Preheat oven to 350 degrees.
- Melt butter in a casserole dish.
- Mix all ingredients into the melted butter. Add a couple splashes of Worcestershire.
- Bake, covered, for about an hour.