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5/5
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Ingredients
- 2 tbs olive oil
- 1 tbs dijon mustard
- 2 tbs of mixed peppercorns, crushed
- 2 tbs dried thyme
- 2/3 tsp salt, divided
- 4 lbs beef eye round roast
- 3 tbs AP flour
- 1 cup reduce sodium beef broth
Details
Servings 8
Preparation
Step 1
Preheat oven to 400F.
In a small bowl combine oil, mustard, peppercorns, thyme, and 1/2 tsp salt.
Rub mix over roast.
Place beef on rack in roasting pan.
Roast 20 minutes.
Reduce heat to 375F; roast 1 hour or until meat thermometer inserted in thickest part registers 145F for medium rare.
Let rest 15 minutes before slicing.
Meanwhile, pour pan juices in a small pot.
Over medium heat stir in flour and remaining salt into juices; simmer 1 minute.
Gradually add broth; cook until gravy is thickened.
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