Simple Eye Round Roast. Simply seasoned, juicy and covered in a delicious pan gravy. This is a great meal during the week or for a small family gathering! I served it with couscous and cauliflower oreganata.
While I don’t make steak or roast beef often, I really do enjoy on the occasion that I do! I haven’t made my Simple Eye Round Roast in quite some time but was craving it this week. I remember growing up one of my favorite meals with roast beef with mashed potatoes and whatever veggie mom decided to make. This eye round is juicy, tender and so darn good covered in a simple pan gravy! I served this with couscous and my cauliflower oreganata!
I like to keep the seasoning really basic on this Simple Eye Round Roast. I rub the meat with olive oil then season generously with salt, pepper and garlic powder. In the pan I add some beef broth, onion, garlic cloves, rosemary and thyme. The juices that develop in the pan becomes the base of an easy and delicious gravy!
Now before I get to the recipe I will note that doneness on beef is a personal preference. I went to a medium- medium well here. If you like it more on the rare side, pull the meat out earlier. If you prefer more well, leave it in longer. I do suggest getting yourself a meat thermometer because it is super helpful with roasts! A general rule of thumb {keeping in mind that while resting the meat will rise a few more degrees}… for rare you are looking for 125 degrees, medium rare 135 degrees, medium 145 degrees and medium well 155 degrees.
- 2 lb eye round roast
- olive oil
- salt
- pepper
- garlic powder
- 1 -32 oz box beef broth
- 1 onion, quartered
- 4-6 garlic cloves
- a few sprigs of rosemary & thyme
- 2 Tbsp butter
- 2 Tbsp flour
- 2½ cups broth/pan drippings
- Preheat your oven to 400 degrees.
- Rub the roast with a little olive oil. Season generously with salt, pepper and garlic powder.
- Place the roast into a baking dish with about a cup of broth, the onion, garlic cloves, rosemary and thyme.
- Roast at 400 degrees for 15 minutes then drop the temperature to 350 degrees. Roast for another 40-45 minutes or until the meat has reached the temperature to your desired doneness.
- Allow the meat to rest. Strain the pan drippings and add enough additional beef broth to get you to 2½ cups.
- In a small pot melt the butter. Add in the flour, stir and cook for a minute. Whisk in the broth/pan drippings. Stir occasionally to prevent clumping. Simmer until thickened- about 10 minutes.
Leave a Reply