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Eye of Round Roast with Onion Gravy Recipe

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4.3 from 7 reviews

  • Author: Eliza
  • Total Time: 1 hour 15 minutes plus marinating time
  • Yield: 8 servings

Description

This savory Eye of Round Roast with Onion Gravy is a perfectly roasted beef dish featuring a flavorful marinade and a rich, caramelized onion gravy. The roast is marinated overnight for deep flavor, then oven-roasted to your preferred doneness. Finished with a homemade onion gravy made from the pan drippings and roasted onions, this recipe makes for an impressive yet approachable meal ideal for family dinners or special occasions.

Ingredients

Marinade

  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon ketchup
  • ⅛ teaspoon liquid smoke

Roast and Vegetables

  • 3 pound eye of round roast
  • 1 medium yellow onion, sliced root to tip
  • 2 medium shallots, sliced or quartered
  • 1 tablespoon olive oil
  • Pinch kosher salt
  • Pinch freshly ground black pepper

Onion Gravy

  • 1 teaspoon red wine vinegar
  • 2 tablespoons butter
  • 2 tablespoons Wondra flour (or all-purpose flour)
  • 2 cups low-sodium beef stock
  • ¼ teaspoon Kitchen Bouquet or similar browning liquid (optional)
  • Salt and freshly ground pepper, to taste

Instructions

  1. Prepare the marinade: In a small bowl, combine brown sugar, kosher salt, onion powder, garlic powder, chili powder, black pepper, Worcestershire sauce, ketchup, and liquid smoke. Mix well to form a thick marinade.
  2. Marinate the roast: Spread the marinade evenly over the entire surface of the eye of round roast. Cover with plastic wrap and refrigerate for several hours or preferably overnight to allow the flavors to penetrate the meat.
  3. Bring roast to room temperature: Remove the roast from the refrigerator about 30 minutes before cooking to let it come to room temperature for more even roasting.
  4. Preheat oven and prepare vegetables: Preheat the oven to 400°F (204°C). In a roasting pan, place the sliced onion and shallots, drizzle with olive oil, sprinkle a pinch of kosher salt and pepper, then toss to coat evenly. Spread the vegetables in a single layer.
  5. Start roasting: Place the marinated roast on top of the onions and shallots in the pan and roast for 25 minutes.
  6. Stir and reduce heat: Remove the roasting pan and stir the onions and shallots with a wooden spoon to caramelize more evenly. Spread them back into a single layer, then reduce the oven temperature to 325°F (163°C).
  7. Continue roasting: Return the roast to the oven and cook for an additional 25 to 35 minutes or until the internal temperature reaches your desired doneness using an instant-read thermometer: 120–125°F for rare, 130°F for medium rare, or 135°F for medium.
  8. Rest the roast: Remove the roast from the oven and transfer it to a cutting board. Let it rest for 10 to 15 minutes to allow juices to redistribute.
  9. Make the onion gravy: Place the roasting pan with onions and shallots on the stove burner over medium-high heat. Add red wine vinegar and stir until fragrant and bubbling.
  10. Add butter and flour: Stir in butter until melted, then sprinkle in Wondra flour. Stir thoroughly to combine with onions and butter and cook until the mixture becomes pasty and bubbly with no dry flour remaining.
  11. Incorporate beef stock: Gradually pour in beef stock a little at a time, stirring continuously until the mixture comes to a boil. Let it cook for one minute until thickened.
  12. Finish gravy: Stir in Kitchen Bouquet if using, then season the gravy with salt and pepper to taste. Remove from heat.
  13. Slice and serve: Cut the roast into very thin slices against the grain and transfer to a serving platter. Pour any accumulated roast juices into the gravy and stir to combine. Serve slices with the brown onion gravy on the side.

Notes

  • Marinating overnight enhances the depth of flavor but a few hours will suffice in a pinch.
  • Use an instant-read thermometer for precise doneness results and avoid overcooking.
  • Wondra flour is preferred for gravy because it dissolves smoothly, but all-purpose flour works as a substitute.
  • Kitchen Bouquet adds color and a subtle richness to the gravy but is optional.
  • Resting the roast before slicing is crucial to keep the meat juicy and tender.
  • Slice very thinly against the grain to break down muscle fibers for tenderness.
  • Prep Time: 15 minutes (plus several hours or overnight marinating)
  • Cook Time: 1 hour
  • Category: Roasts
  • Method: Roasting
  • Cuisine: American

Find it online: https://recipekind.com/eye-of-round-roast-with-onion-gravy-recipe/