Ingredients:

1 (3-5 lb.) eye round roast

1/4 tsp. granulated garlic

1/8 tsp. black pepper

1 (10 oz.) can French Onion Soup

Directions:

1. Sprinkle eye round with granulated garlic and black pepper; brown in skillet on medium high, on all sides. (Cover it, or it will splatter all over your nice clean stove.) Place roast in your slow cooker, set on low.

2. Pour soup into the pan and heat just enough to loosen all the goodness of the meat into the soup. Then, pour over the roast in the slow cooker. (If you're roasting it in the oven, it's 350'F. for about 2 hours.)

3. Cover and cook on low approx. 5 hours (well done) or your preference, rare, medium or well done. When done, take out and let it rest before cutting. Use the juice as is, or strain into a pan and make a rich brown gravy. If you haven't got time for the first step, just place it in your slow cooker and season, then pour the French Onion Soup over it.

Bon Appetit!