Mom's Pot Roast

• 2-3 lb Beef Eye Roast
• one large onion
• salt
• pepper
• paprika (dash)
• 2 Tbsp oil/butter for browning
• 8 oz beef broth
• 4 oz water
• 1 8oz pkg sliced mushrooms (optional)
• 16 oz bag of wide noodles

• Melt oil/butter in heavy iron stew pot.
• Add the Eye Roast and sliced onion and brown on all sides. Salt, pepper and paprika to taste. Add beef broth and water and simmer for 2 hrs. or until medium/rare. While it is cooking, sauté mushrooms and set aside.
• Once Eye Roast is done, remove from gravy and let sit and thicken gravy with flour/water, seasoning to taste.
• Slice the Roast and place in large casserole and top with the sautéed mushrooms and gravy.
• Chill until the next day. (this absorbs all the flavor).
• Reheat 1/2 hr before serving at 325° oven.
  
  Serve with buttered/breaded wide noodles and vegetable of your choice. (drain cooked noodles. Melt 4 Tbsp butter and add seasoned breadcrumbs to make a buttery topping...toss with Noodles and top with some gravy...Optional...or use mashed potatoes.

Using an eye roast as opposed to a rump/round/chuck roast or other cut of meat enhances the tenderness and consistency.