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1
Preheat the oven to 350F.
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2
In a small bowl, stir together the rub ingredients.
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3
Using a pastry brush or your hands, brush or rub the mixture over the roast.
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4
Put the roast in an ungreased Dutch oven.
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5
Pour the broth around the roast.
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6
Cover the Dutch oven with aluminum foil.
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7
Put a lid over the foil.
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8
Bake for 2 1/2 to 3 hours, or until the roast is tender or registers an internal temperature of 140F to 150F for medium, 155F to 165F for medium-well, or 170F to 185F for well-done on a meat or instant-read thermometer.
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9
Transfer to a carving board, leaving the liquid in the pot.
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10
Cover the roast with aluminum foil.
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11
Let stand for 10 to 15 minutes before carving.
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12
Bring the reserved liquid to a simmer over medium-high heat.
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13
Meanwhile, put the flour in a small bowl.
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14
Add the water, whisking to dissolve.
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15
Whisk the mixture into the simmering broth.
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16
Cook for 2 to 3 minutes, or until thick and bubbly, whisking occasionally.
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17
Refrigerate half the roast (12 ounces) in an airtight container for use in Thai Beef Salad, Beef Salad with Vinaigrette or Horseradish Dressing, or Blue Cheese Beef and Fries.
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18
Serve the gravy over the remaining roast.
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19
Apply the rub mixture to the roast as directed.
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20
Put the roast in a 3 1/2- to 4-quart slow cooker and pour in the beef broth.
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21
Cook, covered, on high for 4 to 5 hours or on low for 8 to 10 hours, or until the roast is tender.
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22
When the roast is done, remove from the slow cooker and let stand as directed.
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23
To make the gravy, pour the liquid from the slow cooker into a medium saucepan.
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24
Thicken with the flour mixture as directed.
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25
Sometimes lean cuts of meat, such as eye-of-round roast, can become dry while cooking.
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26
To keep this from happening, cover your pot with aluminum foil, then with the lid.
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27
(Per Serving)
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28
Calories: 154
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29
Total Fat: 2.5g
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30
Saturated: 1.0g
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31
Trans: 0.0g
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32
Polyunsaturated: 0.0g
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33
Monounsaturated: 1.0g
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34
Cholesterol: 48mg
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35
Sodium: 144mg
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36
Carbohydrates: 5g
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37
Fiber: 0g
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38
Sugars: 0g
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39
Protein: 26g
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40
Dietary Exchanges
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41
1/2 Starch
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42
3 Very Lean Meat
