- 3 pounds beef eye of round roast
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- Step 1 Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
- Step 2 Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Regardless of the size of your roast, always cook at 375 degrees, for 20 minutes per pound.
Slice thinly and serve with gravy, mashed potatoes, salad and veggie of choice. You can also slice fresh mushrooms, season with salt and pepper, saute in butter, and add to your favorite canned or jarred beef gravy. Be sure to stir in juices from meat before serving gravy.
1 pound ground beef
1/2 onion, chopped
2 cloves garlic, chopped
salt and pepper
4 green onions, chopped
1 (28 ounce) can enchilada sauce (I used mild)
1 C chicken broth
1/4 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1 Tb butter
12 corn tortillas
4 C Mexican blend cheese
1. Grab a deep, oven safe skillet. Mine is 3 inches deep and 11 inches wide.
2. Heat the skillet up over medium high heat. Add 1 pound ground beef, 1/2 a chopped onion and 2 cloves chopped garlic. Hit it with a bit of salt and pepper. Cook, stirring often until the meat is browned and the onions are translucent. Should only take about 5-6 minutes.
3. While your meat is browning, chop 4 green onions, 1/4 cup cilantro and 1 can of sliced olives and set them aside.
4. When your meat has browned, drain the grease from the pan and add 1 can enchilada sauce. Pour in 1 cup chicken broth, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sugar and 1 tablespoon of butter. Give everything a nice stir and bring it to a simmer. Cover and let is the sauce simmer away for 5 minutes. Those flavors need a chance to get to know each other better. 🙂
5. Pour all but 1 cup of the sauce into a separate bowl.
6. Layer 6 corn tortillas into the skillet, and cover them with half of the remaining sauce.
7. Cover the sauce with 2 cups Mexican blend cheese. Sprinkle half of the green onions, cilantro and olives over the cheese.
8. Layer 6-7 more tortillas into the skillet and cover with the remaining sauce.
9. Sprinkle 2 more cups of cheese onto the sauce.
10. Turn your oven to broil. Please, pretty please be sure that your skillet is oven safe. If it’s not, just allow the cheese to melt while you have the pan on the stove top. If your pan is oven safe then pop it in and let the cheese get nice and melted. Watch it carefully. It should only take 3-4 minutes.
11. Allow the skillet to sit for 3-4 minutes, then sprinkle the remaining green onion, olives and cilantro on top.