Description
This Tender Eye of Round Roast Beef with Gravy recipe delivers a juicy, flavorful roast cooked to medium-rare perfection. Seasoned with a blend of herbs and spices, seared at high heat to lock in juices, then slow-roasted for tender results. Finished with a rich homemade gravy made from the drippings, red wine, and beef broth, this recipe is perfect for a comforting, elegant meal that yields six servings.
Ingredients
Scale
For the Roast:
- 2 ½ to 3 ½ pound eye of round roast
- 2 tablespoons olive oil (or enough to generously coat all sides)
- 1 teaspoon kosher salt
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- ¾ teaspoon fresh ground black pepper
- ¾ teaspoon granulated garlic or garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon paprika
For the Gravy:
- 2 tablespoons softened butter
- 3 tablespoons all-purpose flour
- ¼ cup red wine (like cabernet sauvignon, pinot noir, or merlot)
- 2 cups low sodium beef broth
- ¼ to ½ teaspoon browning sauce (like Kitchen Bouquet)
- Salt and freshly ground black pepper (to taste)
Instructions
- Rest the Roast: Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off. This helps it cook more evenly.
- Preheat Oven: Meanwhile, preheat your oven to 500 degrees F to prepare for searing the roast at high heat.
- Make Seasoning Mix: Combine salt, dried crushed rosemary, dried thyme, black pepper, granulated garlic, onion powder, and paprika in a small bowl to create the Roast Beef Seasoning Mix.
- Prepare the Roast: Pat your roast dry with paper towels and then drizzle with olive oil. Use your hands to rub the olive oil, coating all sides thoroughly. This will help the seasoning stick and promote browning.
- Season the Roast: Sprinkle the seasoning mix evenly over all sides, including the ends. Place your roast on a rack in a roasting pan with the fat cap side facing up for even cooking.
- Sear and Roast: Transfer the roast to the preheated oven and roast at 500 degrees F for 15 minutes to brown the exterior. Then reduce the oven temperature to 300 degrees F and roast for an additional 40 to 50 minutes or until the internal temperature reaches 130 to 135 degrees F for medium-rare. Begin checking the temperature after 35 minutes with an instant-read thermometer, inserting it from the side into the center of the roast.
- Rest the Meat: Remove the roast from the oven and loosely tent a piece of foil over it while still on the rack in the roasting pan. Let it rest for 15 to 20 minutes to allow the juices to redistribute, making the meat tender and juicy.
- Slice and Set Aside: Transfer the roast to a cutting board. Using a sharp knife, slice the roast thinly (about ¼-inch thick) against the grain. Place the sliced beef on a serving platter and cover with foil to keep warm. Pour any juices collected on the cutting board back into the roasting pan with the drippings.
- Prepare the Gravy: (Missing from original instructions but logically next) Place the roasting pan with drippings on the stovetop over medium heat. Add the softened butter and allow it to melt. Stir in the flour to make a roux and cook for 1-2 minutes until golden and fragrant. Slowly whisk in red wine and beef broth, scraping up browned bits from the pan, and add browning sauce for color. Simmer, whisking frequently, until the gravy thickens to desired consistency. Season with salt and pepper to taste. Serve alongside the sliced roast beef.
Notes
- Allowing the roast to come to room temperature before cooking ensures even cooking and prevents overcooking the exterior.
- Using a meat thermometer is essential for perfectly cooked medium-rare roast beef to avoid drying out.
- Resting the meat after roasting is crucial to retain juices and achieve tender slices.
- Slicing against the grain is important for maximum tenderness.
- The roasting rack helps circulate heat evenly around the roast and collects drippings for rich gravy.
- If you prefer a different degree of doneness, adjust the internal temperature accordingly, but be aware the eye of round is lean and can dry out if overcooked.
