1 eye round roast 3-4 lbs.
Salt and pepper
6 medium Spanish onions, peeled and sliced
3 tablespoons butter
2 2-oz. bottles Liquid Browning and Seasoning Sauce (such as Gravy master), AKA gravy base
2 cups chicken stock
Preheat oven to 350 F.
With the point of a sharp knife, make deep incisions all over the roast. Season roast liberally with salt and pepper.
Set a Dutch oven over medium heat. Add butter. When butter foams, add the roast and brown on all sides, moderating the heat so as not to burn the butter, about 2 minutes sear on each side. Remove roast and set aside. Add the onions to the pot with a pinch of salt and pepper and stir to coat with the fat. Add gravy base and chicken stock. Bring to a simmer then return roast to pot, fat side up, cover.
Place pot in oven and roast 1 1/2 - 2 hours, until thermometer registers 150 degrees F. Meat should be just pink in the center. Carve roast and serve with pan gravy.