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Tender Eye of Round Roast Beef with Gravy Recipe

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4.3 from 8 reviews

This Tender Eye of Round Roast Beef with Gravy recipe offers a succulent, medium-rare roast cooked to perfection in the oven, complemented by a rich homemade red wine gravy. Perfect for a hearty family dinner, the beef is seasoned with a flavorful mix of rosemary, thyme, garlic, and paprika, then roasted to tender juiciness and sliced thinly to enhance tenderness. The accompanying gravy, made from drippings, red wine, and beef broth, adds a deep, savory finish.

Ingredients

Roast Beef

  • 2 ½ to 3 ½ pound eye of round roast
  • 2 tablespoons olive oil (or enough to generously coat all sides)
  • 1 teaspoon kosher salt
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • ¾ teaspoon fresh ground black pepper
  • ¾ teaspoon granulated garlic or garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon paprika

Gravy

  • 2 tablespoons softened butter
  • 3 tablespoons all-purpose flour
  • ¼ cup red wine (such as cabernet sauvignon, pinot noir, or merlot)
  • 2 cups low sodium beef broth
  • ¼ to ½ teaspoon browning sauce (like Kitchen Bouquet)
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. Rest the roast: Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off, ensuring even cooking.
  2. Preheat oven: Meanwhile, preheat your oven to 500 degrees Fahrenheit to get it hot enough for an initial sear.
  3. Mix seasoning: Combine kosher salt, dried rosemary, dried thyme, fresh ground black pepper, granulated garlic or garlic powder, onion powder, and paprika in a small bowl to create the Roast Beef Seasoning Mix.
  4. Prepare roast: Pat your roast dry with paper towels, then drizzle and rub olive oil evenly over all sides of the roast for better browning and seasoning adherence.
  5. Season roast: Sprinkle all sides and ends of the roast with the seasoning mix, ensuring full coverage. Place the roast on a rack inside a roasting pan with the fat cap side facing up for even cooking.
  6. Initial roasting: Transfer the roasting pan to the preheated 500°F oven and roast for 15 minutes until the exterior is nicely browned, creating a flavorful crust.
  7. Continue roasting: Reduce oven temperature to 300°F and roast for an additional 40 to 50 minutes or until the internal temperature reaches 130°F to 135°F for medium-rare doneness. Start checking temperature after 35 minutes using an instant-read thermometer inserted from the side into the center of the roast. Monitor closely as temperature can rise quickly in final minutes.
  8. Rest roast: Remove roast from oven and loosely tent with foil while still on the rack in the roasting pan. Let it rest for 15 to 20 minutes to allow juices to redistribute, resulting in a tender and juicy roast.
  9. Slice roast: Transfer the roast to a cutting board. Pour any accumulated juices on the cutting board back into the roasting pan with drippings. Using a sharp knife, slice the roast thinly (about ¼-inch thick) against the grain for maximum tenderness. Arrange slices on a serving platter and cover with foil to keep warm.
  10. Prepare gravy mixture: In a small bowl, combine softened butter and all-purpose flour, mixing until smooth. Set aside to use in the gravy.
  11. Cook gravy: Place the roasting pan with beef drippings and juices over medium heat on the stovetop. Add the red wine and whisk while scraping browned bits from the pan bottom to deglaze. Cook for several minutes to evaporate some alcohol and intensify flavor.
  12. Add liquids and thicken: Stir in the beef broth and gradually whisk in the butter and flour mixture until fully incorporated. Add browning sauce sparingly (about ¼ to ½ teaspoon) and whisk to blend. Bring mixture to a low boil then reduce heat to maintain a gentle simmer for 3 to 4 minutes until the gravy thickens, stirring occasionally.
  13. Season gravy: Taste the gravy and adjust seasoning with salt and freshly ground black pepper only if necessary; the flavors are typically rich enough without additional salt.
  14. Serve: Transfer the finished gravy to a gravy boat and serve alongside the sliced roast beef for a comforting, flavorful meal.

Notes

  • Resting the roast before cooking helps achieve even internal temperature and juiciness.
  • Using an instant-read thermometer is key for perfect medium-rare results without overcooking.
  • Slicing against the grain ensures tender bites.
  • Browning sauce is potent; add sparingly to avoid overpowering the gravy flavor.
  • If preferred, adjust roast time for desired doneness but avoid exceeding 135°F to keep meat tender.

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