Nana’s eye of round roast

Cooking a 3 to 4 pound roast:
Preheat oven to 450 degrees. Get a rump roast with eye of round if possible. 

Salt & pepper roast, then place it fat side up in a Dutch Oven pan. Then add 1 cup of water to the pan. Cook roast in oven for 30 minutes with out a lid to brown the roast.

After 30 minutes,  turn the oven down to 325 degrees,  add another 1/2 cup of water to pan and also put lid on the pan. Now cook roast for 3 to 3 1/2 hours or until knife easily slides in roast.

To make gravy:

Remove roast and keep it warm in the oven. Keep drippings in pan. Make a mixture of flour & water mixing well.  As you warm the drippings to a soft boil stage add the flour/water mix 
 little by little to thicken the gravy, keep scraping the pan with a whisk. You can add a little potato water to the gravy ( if you are boiling potatoes) for extra flavor.  Be sure to taste and add more salt and pepper as needed. You can add about a teaspoon of Kitchen Bouquet if you have it. It comes in a small brown  bottle,  usually found on the condiment aisle  in the grocery store.

Coleslaw::

Shred cabbage. For an average amount of cabbage add chopped green pepper and little green onions.
Now add about 2 Tablespoon of olive oil. Next make the dressing for the slaw: I use the same amount of sugar & water then add one half of that amount of apple cider vinegar.  So for an average amount of slaw use 1/3 cup sugar, 1/3 cup water and 1/6 cup
( 8 teaspoons) apple cider vinegar. Mix dressing well and pour over slaw & toss!