Beef - Eye of Round Roast

By Claude

Everyone should know how to make a good, classic roast. After lots of trial and error with different methods, I’ve adopted the techniques from Cook’s Illustrated, which does most of the cooking at a low temperature and finishes the roast high for a brief period. This produces a moist, cooked-to-medium-rare roast that can’t be beat.

Serves 8 (makes about 3 cups gravy)

Ingredients

• For the gravy:
• 1 tablespoon extra-virgin olive oil
• 1 2-pound Beef Eye of Round Roast
• Salt and pepper to taste
• 1 carrot, peeled and cut into pieces
• 1 onion, sliced
• 1 stalk celery, cut into pieces
• 1 clove garlic, peeled and crushed
• 1 teaspoon dried thyme
• 1/4 cup red wine
• 2 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups beef stock, warmed

Details

Servings 8
Preparation time 30mins
Cooking time 75mins
Adapted from laurasleanbeef.com

Preparation

Step 1

1. Heat oven to 225°F. On stove top, heat oil in deep stockpot/Dutch oven over medium high heat. Pat roast dry with paper towels. Season lightly with salt and pepper and sear on all sides until roast is browned all over.

2. Add carrot, onion, celery and garlic to pot. Use tongs to lift roast up and set it down on top of vegetables. Sprinkle thyme over all. Deglaze pot with red wine. Place pot in oven, uncovered. Roast about 75 minutes. Use meat thermometer to check–temperature should be 110°F. (Adjust length of cook time depending upon roast size.) Remove roast from pan.

4. Place roasting pot over medium high heat. Add butter to pot and let melt. Sprinkle 3 tablespoons flour over all, stirring to coat the vegetables and combine flour with butter. Drizzle in about 1/4 cup stock at a time, stirring rapidly to incorporate stock into flour/butter, working any lumps out (use whisk if you have to). Continue until all stock is stirred into pot. Cook until thickened. Strain into bowl, pressing on vegetables to get as much gravy out as possible, and pour gravy into serving pitcher. Discard vegetables.