Eye of Round Roast with Onion Sauce

1 (3 Lb.) Eye Of Round Roast
1/2 Cup Dry White Wine
1/4 Cup White Wine Vinegar
1/2 teas. Watkins Parsley
1 teas. Watkins Thyme
1 teas. Watkins Rosemary
1/4 teas. Watkins Pepper
1/4 teas. Watkins Liquid Garlic Spice
Watkins Cooking Spray
2 Cups Water
2 Large Onions, thinly sliced and separated into rings
1 Cup Skim Milk
1 Tbsp. Cornstarch
2 Tbsp. Dijon Mustard

Trim fat from roast. Place roast in a shallow dish. Combine wine and next 6 ingredients, stirring well. Pour mixture over roast. Cover and marinate in refrigerator 8 to 10 hours, turning occasionally. Remove roast from marinade, reserving marinade. Place roast on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of roast. Pour water into roasting pan. Cover with aluminum foil, and bake at 450º for 20 minutes. Uncover and bake an additional 55 minutes or until meat thermometer registers 145º (medium rare) or 160º (medium), basting roast frequently with marinade. Let roast stand 15 minutes; cut diagonally across grain into thin slices. Transfer sliced meat to a serving platter, and keep warm.

Coat a dutch oven with cooking spray; place over medium high heat until hot. Add onion; cook 15 minutes or until tender, stirring frequently. Combine milk, cornstarch, and mustard, stirring frequently. Combine milk, cornstarch, and mustard, stirring until smooth. Gradually add milk mixture to onion, and cook over medium heat, stirring constantly, until thickened and bubbly. (Mixture will first appear curdled but will become smooth as it cooks.) Serve onion sauce with roast. Makes 12 servings.

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