Eye Of Round Roast With Mushroom And Onion Gravy Recipes

TENDER EYE OF ROUND ROAST

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

KITTENCAL'S SLOW COOKER EYE OF ROUND ROAST WITH GRAVY

Steps:

• In a bowl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and Worcestershire sauce; mix until combined, then transfer into a 5-6-quart crock pot.
• In a small bowl mix together flour with black pepper and garlic powder (if using).
• Dredge the roast in the flour/black pepper mixture.
• Heat oil in a skillet over medium heat; add in the roast and lightly brown on all sides.
• Transfer the roast to the slow cooker and generously spoon the broth mixture on top of the roast.
• Cover and cook on LOW for 8 hours or until the roast is tender.
• For a thicker gravy, after cooking remove gravy to saucepan and thicken with water/ cornstarch mixture.

EYE OF ROUND CROCK POT ROAST

Steps:

• Pierce roast with knife in several places to allow for flavor absorption.
• Rub roast with Worcestershire sauce and steak seasoning to taste (the amounts for this are not added into the ingredients above as they will vary per person).
• Place roast into crock pot.
• Combine 1 1/2 cups water, 3 tablespoons Worcestershire sauce, 2 tablespoons steak seasoning, 2 beef bouillon cubes and 1/2 packet french onion soup mix in a bowl. Mix until bouillon cubes are dissolved.
• Pour mixture over roast.
• Cook on low 8 hours or high 5 hours.

EYE OF ROUND ROAST

Steps:

• Preheat oven to 350º F. Generously salt and pepper the beef.
• Pour 2 tablespoons of oil into dutch oven and heat until hot on medium heat. Once oil is hot, sear the meat on all sides until each side is browned, about 3-4 minutes on each side.
• Add in the onions and sauté for about 4 minutes to soften slightly adding more oil if needed. Add garlic and sauté 1 minute.
• Stir in the carrots, oregano, and thyme. Pour in the beef stock. (Beef stock should cover most of the meat (or all). If it does not turn meat every 30 minutes while cooking so it doesn't dry out.)
• Cover with a tight-fitting lid and bake for 3 hours or until meat can be pulled apart with a fork very easily. (An internal temperature of over 200°F for fall apart tender beef.)
• When the roast is tender, cook the mushrooms. Place oil and butter into a non-stick pan. Once butter is melted and oil is hot add the mushrooms. Sauté until mushrooms are tender.
• Add the mushrooms to the dutch oven with the roast and other vegetables. Cover and bake for 15 minutes more.
• GravyRemove the roast from the oven. Remove the meat to a plate and cover with foil. Use a slotted spoon to remove the carrots, onions and mushrooms to a large serving bowl and cover with foil. There should be about 3 cups beef stock left in the pan.
• Whisk together flour and water until smooth. Whisk into beef stock. Add in the beef flavored Better Than Bouillon. Whisking until dissolved.
• Place dutch oven on the stove top and cook the gravy on medium heat until it comes to a boil. Simmer for about 2-3 minutes or until thickened.
• Remove from heat and whisk in the heavy cream until blended. Add salt and pepper to taste.
• ServingSlice the roast and serve it with the carrots, onions, and mushrooms over mashed potatoes covered with gravy.