Tender and juicy Eye of Round Roast with succulent gravy make a beautiful entree that is perfect for seasonal celebrations or any time you desire a deliciously fancy meal. The eye of round is an affordable holiday dish that gets most of the benefits of a fancy rib roast at a fraction of the cost. This dish is a very juicy and tender cut when following a good recipe like this one. Full of flavor, textures and at a budget price, this is perfect normal meal planning but is also ideal for your holiday celebration. The aromas of a well seasoned cut will drive everyone in the house to the table ready to eat at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have this tender and juicy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Prefect with vegetables this dish is on you can be proud of and happy to share with friends and family alike. Thanks for visiting and see you again soon.
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In a small bowl: combine salt, black pepper, thyme, rosemary and mix.
Pat the roast dry with a paper towel.
Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture.
Place sliced onions, carrots, celery & garlic in the 9″ x 13″ baking dish.
Place the roast on a vegetables.
Place the baking dish in the middle rack of the oven. Cook for 5 minutes at 475°F (make sure to have the timer on). Then, turn down the oven to 250°F. Cook for 13 min per-lb (it took me 45 minutes). Medium-rare (internal temp.130°-135°F) (highly recommended) , medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer. Remove the roast from the pan and transfer to a plate. Tent with foil.
Gravy
Transfer the drippings or butter to a sauce pan. Turn up the heat to med-high. Wait until the grease gets really hot. Add flour and whisk. Slowly pour wine and whisk. Pour in ½ cup beef broth and continue to whisk until there are no lumps. Pour the rest of the beef broth and whisk. Add Worcestershire sauce and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove any lumps.
Slice
Enjoy!
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Eye of Round Roast with Gravy
Equipment
- 9" x 13" Baking Dish
Ingredients
- 3 ½ – 4 lbs eye of round roast
- 2 tbsp extra virgin olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 large sweet onion sliced
- 2 carrots cut in half
- 1 celery cut in half
- 2 garlic cloves
Gravy
- 1 ½ cups beef broth
- ½ cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
- 2 tbsp unsalted butter or dripping's from the beef
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- salt & pepper to taste
Instructions
- Remove the roast from the refrigerator and let sit at room temperature for 2 hours prior to cooking. Preheat the oven to 475°F.
- In a small bowl: combine salt, black pepper, thyme, rosemary and mix. Pat the roast dry with a paper towel. Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture.
- Place sliced onions, carrots, celery & garlic in the 9" x 13" baking dish. Place the roast on a vegetables.
- Place the baking dish in the middle rack of the oven. Cook for 5 minutes at 475°F (make sure to have the timer on). Then, turn down the oven to 250°F. Cook for 13 min per-lb (it took me 45 minutes). Medium-rare (internal temp.130°-135°F) (highly recommended) , medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer.
- Remove the roast from the pan and transfer to a plate. Tent with foil.
Gravy
- Transfer the drippings or butter to a sauce pan. Turn up the heat to med-high. Wait until the grease gets really hot.
- Add flour and whisk. Slowly pour wine and whisk. Pour in ½ cup beef broth and continue to whisk until there are no lumps. Pour the rest of the beef broth and whisk. Add Worcestershire sauce and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove any lumps.
Slice, serve & enjoy!
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