Eye of the Round Roast & Bacon Spinach Salad

Eye of the Round Roast:
3 lb roast - I used a 2 lbs
3/4 C water
pepper
1 package of Italian dressing mix
1/4 soy sauce
garlic powder
EVOO

Preheat oven to 500 degrees. Season the roast with garlic and pepper. Brown in a skillet using a bit of EVOO. Mix soy sauce, water, the Italian dressing mix and pour over the roast. Cover and bake for 30 minutes. Check and make sure there is still enough liquid in the skillet. Reduce the heat to 200 degrees and cook for 30 minutes to an hour. When done, slice and enjoy! It is also good cold for sandwiches.

Rating: 5/5

Hands down this has become my favorite roast recipe. Granted I have only used one recipe before. This was so amazingly good! I used a meat thermometer while the roast was in the oven to ensure that we would be food poisoning free. After I took it out from the oven I sliced the roast and made sure it was cooked (I also trimmed off any fat I could find - gross). There was enough liquid in the pan to pour over before serving or to dip the meat in. I used the leftovers for sandwiches and added provolone cheese. Yummy! Just make sure that if you use your skillet and put it in the oven, that it can handle the oven heat.



Bacon Spinach Salad
5 C torn spinach
1/2 C red onion wedges
2 hard boiled eggs - chopped
4 slices bacon - crumbled
1 C Catalina dressing
1 C mushrooms - sliced  (J is not a mushroom fan so the shrooms were cut)

Toss all ingredients, but the dressing in a large bowl. Serve with dressing. Feel free to add chicken for some protein.

Rating: 4/5

Great salad. I will be using a different dressing next time since I am not a fan of Catalina.