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
⇵
For the Roast Beef
For the Gravy
Instructions
For the Roast Beef
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.
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.
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.
Let cool down completely before slicing. Save the juices and the drippings to make the gravy.
For the Gravy
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.
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.
In a bowl, add the cooking cream and stir in the demi glace powder. Mix very well.
Add gradually to the sauce and continue stirring over low heat until the desired consistency is reached.
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