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Eye of Round Roast with Gravy

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American
Keyword: best eye of round roast, best eye of round with gravy, easy eye of round roast, easy eye of round roast with gravy, eye of round roast with gravy
Servings: 6
Calories:

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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