Ingredients
1 beef eye round roast (3 to 4 pounds)1 bottle (12 ounces) chili sauce1 cup water1 envelope onion soup mix4 medium potatoes, cut into 1-inch pieces5 medium carrots, cut into 1-inch pieces2 celery ribs, cut into 1-inch pieces
Preparation
Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours.
Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.
