Juicy, tender meat bursting in flavor. The Eye of Round Roast is set on a bed of vegetables and aromatics that will turn into the most delicious gravy you’ve ever tasted!
Ohhh it’s Fall season, time to warm up the kitchen with delicious flavors, long oven runs and meals that yield the most delicious leftovers! Yeah, I am talking about Chili, fish stew, short ribs, roast chicken or basically anything that comes with a broth, BONUS if it comes with a side of veggies.
But perhaps the most delicious of all options, is a roast (any cut) with some bubbly hot gravy to go with it, and the endless re-purposed meals that comes after that.
Are you with me?
Great! Today is the day that you nail the Eye of Round Roast down to perfection. Let’s learn how...
how to cook an eye round roast in oven
Season roast with a generous amount of salt and pepper on all sides. Wrap in plastic and refrigerate for up to 24 hours (see recipe notes for details*)
Heat some oil on a metal baking pan on the stovetop (yes, it’s like a cake pan!). For my choice of fat I used ghee but often times I’ll use beef tallow in these types of cooking, otherwise use some oil. Grab the roast using a pair of large heavy duty kitchen tongs and place in heated pan. Brown the roast on all sides for about 2-3 minutes each side.
While the roast is sautéing chop up vegetables. I rarely ever spend time prepping and chopping, as I find it works best to do it as I move along. Place the carrots, celery, onion and garlic along with the aromatics in the baking pan. Give it a shake to mix the vegetables and transfer the roast back to the pan, sitting right on top of that vegetable trivet. Roast for 1 hour and 25 mins for medium, less time if you want some pink in the middle.
how to make homemade gravy
It honestly would feel like an absolute waste if we didn’t take advantage of all those wonderful juices left in the pan to make homemade gravy. Sure you can serve the vegetables on the side, but if you reserve a few of the mushier ones and all that wonderful flavorful broth, you can make the most delicious gravy you have ever tasted!
For the gravy, once you have transferred the roast to a plate, leave veggies just the way it is in cooking pan. Working on stovetop, bring vegetables to a quick sauté then add in the wine red wine and let it simmer to reduce. Last you add in broth and flour and whisk to combine. Give it a taste and adjust salt and pepper as needed, then turn heat to medium low and let it simmer until the gravy has thickened.
The very last step is to break down some of the veggies either by using an immersion blender or a potato masher. You don’t need to work it down to a paste. Then pass it through a sieve into a bowl.
There. Now you have the most delicious roast served with the most flavorful homemade gravy. In the instructions I added a BONUS recipe for Roasted Rosemary Potatoes that you can cook alongside the roast. They come out together and are most perfect server together too!
Eye of Round Roast with Gravy
- 2 ¾ lb eye of round roast,
- 1 pinch kosher salt and ground pepper, generous amount
- 2 tablespoon ghee, beef tallow, oil, choice of fat
- 2 lb carrots, chopped
- 6 sticks celery, chopped
- 1 lg white onion, chopped
- 6 garlic cloves, crushed or whole
- 1 bouquet aromatics, fresh rosemary, thyme and bay leaf, or losely placed
- ½ cup red wine
- 2 cups beef broth
- 2 tablespoon flour
- Season roast with a generous amount of salt and pepper on all sides. Wrap in plastic and refrigerate for up to 24 hours*
- Heat your choice of fat on a metal baking pan on the stovetop. Grab the roast using a pair of large heavy duty kitchen tongs and place in heated pan. Brown roast on all sides for about 2-3 minutes each side, then set aside.
- While the roast is sautéing chop up vegetables. Place the carrots, celery, onion and garlic along with the aromatics in the baking pan. You can make a neat bouquet with rosemary, thyme and bay leaf using some kitchen twine or simply place them loosely in the pan. Give it a shake to mix the vegetables and herbs, then transfer the roast back to the pan, placing it on top of that vegetable trivet. Roast at 350F for 1 hour and 25 mins for medium, less time if you want some pink in the middle.
- When done, trasfer the roast to a platter and cover with aluminum foil. Let it rest for about 30 minutes while you work on the gravy.
- For the gravy, once you have removed the roast leave veggies just the way it is in cooking pan. Working on stovetop, bring vegetables to a quick sauté, about 1-2 minutes. Add in ½ cup of red wine and let it simmer to reduce, about 3-4 minutes. Add in broth and flour, whisk to combine. Give it a taste and adjust salt and pepper, as needed. Turn heat to medium low and let it simmer for 15-20mins or until thickened.
- Transfer gravy to a bowl** Using an immersion blender on low speed, work it through the veggies but you don't need to get every single piece down to a paste, instead just give it a rough blending*** Then pour gravy through a sieve into another bowl. Keep gravy warm until ready to serve.
- When ready to serve, slice the roast into think slices using a carving knife. Pour gravy on top and enjoy!
Roasted Rosemary Potatoes
- Grab a 1lb bag of baby yellow potatoes, wash and pat dry. Season with oil, sea salt, pepper and either fresh or dried rosemary. Transfer to a cooking sheet and place in the oven for the last 45 minutes of the roast cooking time. They should be done around the same time.
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