Beef Eye Of Round Roast With Gravy

Prep Time
Cook Time
1h 45m
Ready In

"I loved this roast and also the gravy was really good, and the roast was tender, it made a wonderful weekend dinner for us, if you like you can sear the outside of the roast in hot oil until all the sides are browned but I didn`t do this"

Original is 8 servings


  • Serving Size: 1 (274.3 g)
  • Calories 405.3
  • Total Fat - 12.8 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 154.4 mg
  • Sodium - 755.3 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.5 g
  • Protein - 63.5 g
  • Calcium - 17.4 mg
  • Iron - 6 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 325°F.

Step 2

Place the beef, fat-side up onto a rack in a shallow roasting pan. Season the beef with about 1 teaspoon of black pepper and a little salt.

Step 3

Roast for 1 1/2 hours for medium-rare or until desired doneness.

Step 4

Remove the beef from the pan. Let the beef stand for 15 minutes before slicing.

Step 5

FOR GRAVY: Add the oil to the roasting pan and heat over medium heat. Add the onion, garlic, parsley and remaining black pepper to the pan. Cook and stir until the onion is tender-crisp, scraping up the browned bits from the bottom of the pan.

Step 6

Stir the stock and flour in a large bowl until smooth. Add the stock mixture to the pan. Cook and stir until the mixture boils and thickens. Serve the gravy with the beef.


No special items needed.

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