Eye Of Round Roast With Mushroom And Onion Gravy Food

BAKED EYE OF ROUND ROAST

Steps:

• Remove the eye of round roast from the refrigerator about 30 minutes prior to preparing it and allow it to come to room temperature.
• Preheat oven to 250°F and pat the roast dry with a paper towel. Cut the yellow onion into a large dice.
• Combine the garlic powder, pepper, salt, rosemary and thyme in a small bowl. Rub the roast on all sides with the dry rub.
• Heat oil in a large cast iron skillet over medium heat. When the oil is hot add the seasoned roast to the pan and sear on all sides - about 2 minutes each side. Turn off heat and remove the seared roast from the pan.
• Add the onion to the bottom of the skillet in an even layer to create a natural roasting rack. Place the seared roast on the onions and pour broth into the pan.
• Place the roast in the oven to bake at 250°F until the internal temperature reaches 125°F - the cook time will depend on the exact size of the roast so start checking the temperature at regular intervals using an electronic thermometer starting at 1 hour of cooking. It will take on average about 2 hours for a 3 pound eye of round roast to reach an internal temperature of 125°F
• Remove the roast from the oven and transfer to a cutting board to rest for 15 minutes. Slice into thin slices against the grain. Strain the juice from the cast iron skillet and serve with the thinly sliced beef.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

BEEF ROAST AND ONION GRAVY

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
• Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
• Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.

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 ROAST WITH MUSHROOM AND ONION GRAVY RECIPE

Steps:

• In a bowl combine the mushroom soup with beef broth,minced onion, beef bouillon, onion powder, crushed celery seed, sugar, fresh garlic and Worcestershire sauce. Mix until combined and set aside. In a small bowl mix together flour with salt and black pepper. Dredge the roast in the flour/black pepper mixture. In a medium skillet over medium heat, heat the oil When the oil begins to ripple, carefully add in the roast and pan sear about 5-6 minutes per side, or until all sides are caramel colored. Transfer the roast to the slow cooker, top with mushrooms and slowly pour the soup mixture over top. Cover and cook on LOW for 8 hours or until the roast is tender. Remove the roast from the crock pot and place on a plate. Transfer the sauce from the crockpot into a medium sauce pan and bring to a boil over medium heat. In a small container mix together the milk and cornstarch to make a slurry. Once the mixture starts to boil, pour in the slurry and whisk until thickened. Remove from heat and ladle over sliced eye of round.

BEEF ROAST WITH GOLDEN MUSHROOM GRAVY

Steps:

• Rub roast with oil.
• Mash garlic with salt and pepper and rub over roast and insert garlic in roast by making slits.
• Heat 2 tbsp olive oil in a Dutch oven, place roast in and brown on all sides.
• After browning, place roast in the middle of a large piece of heavy duty aluminum foil.
• Pour soup over roast, sprinkle the onion soup mix over this.
• Seal the foil securely and place entire package into a 9x13-inch baking pan.
• Bake at 350°F for three hours.
• When you open the foil, the gravy is done and the meat is very tender.

EYE OF ROUND ROAST

Steps:

• Pepper roast and brown on all sides in 1 t olive oil.
• Remove roast and place in aluminum foil in roasting dish.
• Add onion soup mix and 1 cup white wine to skillet with roast dripping and bring to boil. Scrape up any brown bits from bottom of skillet.
• Pour mixture over roast.
• Seal roast completely in aluminum foil.
• Bake at 350 degrees for 2.5-3 hours.
• Remove, open packet and let rest for 15 minutes.
• Slice and serve with gravy.

EYE OF ROUND ROAST

Steps:

• Place roast in a lightly greased Dutch oven, and top with a mound of sliced onions.
• Stir together remaining ingredients and pour over the top of the roast, covering all.
• Before placing lid on Dutch oven, cover with a double layer of aluminum foil, molding to pot. Place lid on top.
• Bake, tightly covered, at 325 degrees for 3 hours and 30 minutes or until tender. Slowly cooked with moist heat is going to make this roast delicious.
• After baking, cool roast completely, remove from Dutch oven, reserving the gravy.
• Cut roast into slices, about 1/4 inch thick, and arrange in a 13 x 9 inch baking dish. I use an electric knife for perfect slices. Pour gravy over sliced meat covering all, cover and refrigerate (up to 3 days).
• To Reheat: Bake tightly covered, at 325 degrees for 30 minutes or until thouroughly heated.