Boneless Eye of Round Roast with Beef Gravy
The boneless eye of round roast is a surprisingly tender and lean roast that is perfect for slicing thin and slathering with richly flavored brown gravy.
- 3 lb Boneless Eye of Round Roast
- 1 teaspoon Cooking Oil
- Garlic Powder
- Kosher Salt
- Black Pepper
- ¼ cup Beef Drippings
- ¼ cup Flour
- 2 cups Beef Broth as needed
- Salt as needed
- Fresh ground pepper to taste
Preheat oven to 500 degrees.
Rub roast with cooking oil then lightly dust with garlic powder. Season the roast liberally with fresh ground pepper and kosher salt.
Set in a roasting pan and place in the oven for 18 minutes to sear.
Keeping the oven closed, shut off the oven and let the roast continue to cook for 75 minutes, or until the internal temperature reaches 130 degrees, or your desired level of doneness.
Remove the roast from the oven, tent with foil, and let rest for 20 minutes. The temperature of the roast will continue to rise a few degrees while resting.
Reserve ¼ cup of beef drippings in the pan (add butter to the pan if there are not enough drippings), then add a splash of beef broth to the pan and whisk vigorously to deglaze the burnt on fond from the bottom of the pan.
Sprinkle the flour into the pan and cook for 4 minutes, while continuing to whisk. Then slowly add remaining beef broth a little at a time to ensure it fully incorporates into the flour. Add fresh ground pepper and salt to taste.
If gravy is too thin, cook it longer. If gravy gets too thick, add a few splashes of water to thin it out.
Calories: 498kcal | Carbohydrates: 4g | Protein: 62g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 193mg | Sodium: 590mg | Potassium: 979mg | Vitamin A: 285IU | Calcium: 60mg | Iron: 6.1mg