Eye of Round Roast with Onion Gravy
User Reviews
5
22 reviews
Excellent
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Prep Time
10 mins
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Cook Time
50 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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The Eye of Round Roast with Onion Gravy recipe prepares a lean roast served with a deeply flavored gravy made from sautéed onions and shallots. A spice paste rub imparts savory, smoky, and slightly sweet notes. Roasting the meat on a bed of caramelized onions enhances flavor and tenderness. The resulting dish is complemented by a smooth, rich onion gravy that balances the roast's lean profile.
Description
This recipe starts by making a spice paste combining brown sugar, kosher salt, onion and garlic powders, chili powder, black pepper, Worcestershire sauce, ketchup, and a touch of liquid smoke. This mixture is rubbed over a three-pound eye of round roast and refrigerated for several hours to marinate. The roast is brought to room temperature before roasting at 400°F. Onions and shallots are sliced and coated with olive oil, salt, and pepper before spreading in the roasting pan as a flavorful base for the roast. The marinated beef is placed on top of the vegetables and roasted to develop a caramelized exterior.
The cooked onions and shallots are then used to create an onion gravy with red wine vinegar, butter, flour, beef stock, and optional browning liquid for color. This gravy provides a rich complement to the lean cut of eye round roast. The roast’s lean texture pairs well with the savory, robust gravy.
Leftover roast slices can be repurposed into sandwiches, extending the recipe's utility.
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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 shallot sliced
- 1 tablespoon olive oil
- pinch kosher salt
- pinch black pepper
FOR THE ONION GRAVY:
- 1 teaspoon red wine vinegar
- 2 tablespoons butter
- 2 tablespoons wondra flour if available, otherwise use all purpose, brand name
- 2 cups beef stock low-sodium
- ¼ teaspoon kitchen bouquet Gravy Master or Maggi's browning liquid, optional
- salt to taste
- black 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
- Marinate the roast in the spice paste overnight for better flavor infusion.
- Bring the roast to room temperature before roasting to ensure even cooking.
- Caramelized onions and shallots form the base of a flavorful onion gravy.
- Leftovers are suitable for making 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
(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%)
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
22 reviews
Excellent
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