Eye of Round Roast with Gravy
Juicy, tender and meat bursting in flavor, Eye of Round Roast. The roast is set on a bed of vegetables and fragrant aromatics that will turn into the most delicious gravy you’ve ever tasted!
Servings: 8 servings
Ingredients
- 2 3/4 lb eye of round roast,
- 1 pinch kosher salt and ground pepper, generous amount
- 2 tbsp 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
- 1/2 cup red wine
- 2 cups beef broth
- 2 tbsp flour
Instructions
- 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 1/2 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.
Notes
* at minimum let roast sit for an hour. If you plan on cooking within an hour, you do not need to refrigerate the roast as it should be at room temperature when you cook.
**at this time you may remove some of the carrots to serve alongside the roast. I removed about half of my carrots.
***alternatively you can use a potato masher to mash some of the veggies down.