Eye of Round Roast Beef with Gravy
Eye of Round Roast Beef with Gravy
Description
Indulge in a timeless classic with this Roast Beef with Gravy recipe. A succulent cut of beef is roasted to tender perfection, while the pan drippings are transformed into a rich and flavorful gravy. This recipe is perfect for a special occasion or a comforting Sunday dinner. The best part? You can use simple ingredients and let the oven do most of the work.
Ingredients
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For the Roast Beef
For the Gravy
Instructions
For the Roast Beef
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Pat the beef dry with paper towels and tie it with a kitchen string. Rub the beef all over with the mixed spices, then pepper, then salt.
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In a hot grill pan, add olive oil and the beef, and grill on all sides until golden in color. Add butter, garlic cloves, rosemary, and fresh thyme.
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Place in a Pyrex dish and pour over the seasoned butter, the rest of the seasoning, mushrooms, and boiling water. Cover with foil paper and roast in a preheated oven for an hour and a half.
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Let cool down completely before slicing. Save the juices and the drippings to make the gravy.
For the Gravy
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To make the gravy sauce, remove the beef and the mushroom from the Pyrex dish and strain the juices and the drippings with a strainer.
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In a wok or a pan, add the butter, and the flour. Stir until golden in color. Add the strained drippings and whisk over low heat until thickened.
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In a bowl, add the cooking cream and stir in the demi glace powder. Mix very well.
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Add gradually to the sauce and continue stirring over low heat until the desired consistency is reached.
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