Cream of Mushroom Round Roast

This is usually one of Mike's favorite things to cook (as are most beef products!) however, he had to work late tonight so I took on the challenge of turning a typical weekday recipe into something a little better.

The last time we made this we discussed trying to add something different. Beef roast is a pretty easy, basic dish (which is why we love it for a tired Tuesday night). So we decided to put Cream of Mushroom Soup in the baking pan...

It worked.

This was the most flavorful, moist roast we have ever tasted.
See for yourself!

1 2 lb beef eye of round roast
1 12 ounce can reduced fat cream of mushroom soup
1 cup water
1 tbsp Montreal steak seasoning
1 tbsp emerills essence
1 tbsp evoo
Dash salt and pepper

Preheat oven to 375 degrees
On a baking pan mix water and cream of mushroom soup
Baste roast with evoo and season with remaining ingredients
Place pan on a cooling rack on top of the baking pan, fat side up

Bake at 375 for 30 minutes then reduce heat and bake for 2 hours at 225, or until roast reaches 130 degrees