Eye of Round Roast with Onion Gravy
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 d
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Total Time
1 hr
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Servings
8
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Calories
31895 kcal
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Course
Main Course
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Cuisine
American
Eye of Round Roast with Onion Gravy
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Eye of round roast is leaner and more economical than other more tender beef like rib roasts, but it can be just as tender and delicious, especially when cooked to a rosy pink and served with an easy onion gravy.
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Ingredients
FOR THE ROAST BEEF RUB/PASTE:
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon black pepper freshly ground
- ½ teaspoon Worcestershire sauce
- 1 tablespoon ketchup
- ⅛ teaspoon liquid smoke
FOR THE ROAST BEEF
- 3 pound eye of round roast
- 1 medium yellow onion sliced
- 2 medium shallots sliced
- 1 tablespoon olive oil
- pinch kosher salt
- pinch pepper
FOR THE ONION GRAVY:
- 1 teaspoon red wine vinegar
- 2 tablespoons butter
- 2 tablespoons Wondra flour , if available, otherwise use all purpose
- 2 cups low-sodium beef stock
- ¼ teaspoon Kitchen Bouquet Gravy Master or Maggi's browning liquid, optional
- salt and pepper to taste
Instructions
FOR THE MARINADE:
- In a small bowl, combine 1 tablespoon brown sugar, 2 teaspoons kosher salt, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon black pepper, ½ teaspoon Worcestershire sauce,1 tablespoon ketchup and⅛ teaspoon liquid smoke
FOR THE ROAST BEEF:
- Spread the marinade over the 3 pound eye of round roast. Cover with plastic wrap and refrigerate for several hours or overnight.
- Remove the roast from the refrigerator and let it sit at room temperature for half an hour before roasting.
- Preheat the oven to 400°.
- Place the 1 medium yellow onion, sliced root to tip and 2 medium shallots, quartered in a roasting pan and add 1 tablespoon olive oil and a pinch kosher salt and pinch pepper and toss until the vegetables are evenly coated. Spread the onions and shallots into a single layer in the roasting pan. Place the roast on top of the onions and shallots.
- Roast for 25 minutes. Stir the onions and shallots around the roast with a wooden spoon to rearrange and caramelize more of the veg. Spread them into a single layer.
- Reduce the oven temperature to 325°.
- Roast for 25-35 minutes or until you achieve your desired doneness. Use an instant-read thermometer to take the guesswork out of it.
- Rare: 120-125° bright pink in the center.Medium Rare: 130° center is light pink.Medium 135° a hint of pink.
- When the roast is finished, transfer it to a cutting board to rest for 10-15 minutes while you make the gravy.
FOR THE ONION GRAVY:
- Set the roasting pan containing the onions and shallots over a burner on the stove. Turn the burner up to medium-high heat. Add 1 teaspoon red wine vinegar and stir with a wooden spoon until the vinegar has infused the onions and the mixture starts to bubble and becomes fragrant.
- Add 2 tablespoons butter, stirring until its melted, then sprinkle in 2 tablespoons Wondra flour and stir it into the butter and onions so that the flour gets pasty and bubbly and there are no dry bits of flour left in the pan.
- Slowly add 2 cups low-sodium beef stock a little at a time, stirring constantly until the mixture boils. Stir for one minute while the gravy thickens. Stir in ¼ teaspoon Kitchen Bouquet (if using). Remove from heat and season with saltsalt and pepper to taste
SERVE THE ROAST BEEF:
- Carve the eye of round roast in very thin slices against the grain and transfer to a serving platter. Pour any accumulated juices from the roast into the brown onion gravy and stir to combine.
- Serve the roast beef with a gravy boat of brown onion gravy on the side.
Notes
- Leftovers will make excellent sandwiches.
Nutrition Information
Show Details
Calories
318.95kcal
(16%)
Carbohydrates
8.43g
(3%)
Protein
39.79g
(80%)
Fat
13.13g
(20%)
Saturated Fat
4.96g
(25%)
Polyunsaturated Fat
0.67g
Monounsaturated Fat
5.6g
Trans Fat
0.12g
Cholesterol
112.98mg
(38%)
Sodium
844.16mg
(35%)
Potassium
752.27mg
(21%)
Fiber
0.69g
(3%)
Sugar
3.32g
(7%)
Vitamin A
135.65IU
(3%)
Vitamin C
1.71mg
(2%)
Calcium
47.85mg
(5%)
Iron
4.01mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 31895 kcal
% Daily Value*
| Calories | 318.95kcal | 16% |
| Carbohydrates | 8.43g | 3% |
| Protein | 39.79g | 80% |
| Fat | 13.13g | 20% |
| Saturated Fat | 4.96g | 25% |
| Polyunsaturated Fat | 0.67g | 4% |
| Monounsaturated Fat | 5.6g | 28% |
| Trans Fat | 0.12g | 6% |
| Cholesterol | 112.98mg | 38% |
| Sodium | 844.16mg | 35% |
| Potassium | 752.27mg | 16% |
| Fiber | 0.69g | 3% |
| Sugar | 3.32g | 7% |
| Vitamin A | 135.65IU | 3% |
| Vitamin C | 1.71mg | 2% |
| Calcium | 47.85mg | 5% |
| Iron | 4.01mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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