Entrée: United States – Eye of Round Roast with Classic Gravy

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 (3-4 lb (1.4-1.8 kg)) eye of round roast
2 tbsp (30 ml) vegetable oil
Salt and pepper, to taste
1 onion, roughly chopped
2 carrots, roughly chopped
2 stalks celery, roughly chopped
4 cups (960 ml) beef broth
2 tbsp (15 g) all-purpose flour
2 tbsp (28 g) unsalted butter

Show original ingredient measurements

1 (3-4 lb / 1.4-1.8 kg) eye of round roast
2 tbsp (30 ml) vegetable oil
Salt and pepper, to taste
1 onion, roughly chopped
2 carrots, roughly chopped
2 stalks celery, roughly chopped
4 cups (960 ml) beef broth
2 tbsp (15 g) all-purpose flour
2 tbsp (28 g) unsalted butter

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the Roast: Preheat your oven to 450°F (232°C). Season the eye of round roast generously with salt and pepper.
2. Sear the Roast: Heat vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
3. Prepare Vegetables: Place the chopped onion, carrots, and celery in the bottom of a roasting pan. Set the seared roast on top of the vegetables.
4. Roast the Meat: Place the roasting pan in the oven and roast for 20 minutes. Reduce temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare, about 1 1/4 to 1 1/2 hours.
5. Make the Gravy: Once the roast is done, remove it and the vegetables from the pan. Skim excess fat from the pan drippings, reserving about 2 tablespoons (30 ml). Add butter and flour to the drippings and cook over medium heat, stirring, until browned. Gradually whisk in the beef broth, scraping the bottom of the pan. Cook until the gravy thickens.
6. Serve: Slice the roast thinly and serve with the warm gravy. Optionally, serve the roasted vegetables on the side.

1. Season the Roast: Preheat your oven to 450°F (232°C). Season the eye of round roast generously with salt and pepper.
2. Sear the Roast: Heat vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
3. Prepare Vegetables: Place the chopped onion, carrots, and celery in the bottom of a roasting pan. Set the seared roast on top of the vegetables.
4. Roast the Meat: Place the roasting pan in the oven and roast for 20 minutes. Reduce temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare, about 1 1/4 to 1 1/2 hours.
5. Make the Gravy: Once the roast is done, remove it and the vegetables from the pan. Skim excess fat from the pan drippings, reserving about 2 tablespoons. Add butter and flour to the drippings and cook over medium heat, stirring, until browned. Gradually whisk in the beef broth, scraping the bottom of the pan. Cook until the gravy thickens.
6. Serve: Slice the roast thinly and serve with the warm gravy. Optionally, serve the roasted vegetables on the side.