Eye Round Roast

1 eye of round 2 to 4-pound

1 onion large, thickly sliced

1 package au jus gravy mix

½ cup vermouth (if desired)

2 tablespoons cornstarch

1½ tablespoons water cold

¼ teaspoon basil dried, crushed (optional)

¼ cup sour cream

Heat oven to 250*. Place eye of round in a 1½ to 2-quart baking dish. Cover with onion slices. Prepare au jus according to package instructions; mix 1½ cup au jus with vermouth and pour over meat. Cover and bake for 3 to 4 hours. Just before meat is done, remove, slice, and keep hot. Strain juice into saucepan. Combine cornstarch with 1 ½ tablespoons water and blend into sauce along with optional basil. Heat, stirring, until clear and thick. Blend in sour cream and serve along with meat.