Beef Roast and Onion Gravy

Name: Beef Roast and Onion Gravy
Prep time: 15 min
Total time: 1 h 70 min
Yield: 12 servings
Ingredients: 1 (3 pound) boneless beef eye of round roast; ½ teaspoon ground black pepper; 2 tablespoons vegetable oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon finely chopped fresh parsley; 1 (26 ounce) carton Swanson® Beef Stock or Swanson® Unsalted Beef Stock; ¼ cup all-purpose flour

Rating: 4.42 stars

24 Ratings
20 Reviews
10 Photos

Flavorful beef stock serves double-duty in this tasty recipe as it is used as a basting sauce for the roast and to make the savory onion-studded pan gravy.

By Campbell's Kitchen

Gallery

Recipe Summary

prep:

15 mins

additional:

1 hr 55 mins

total:

2 hrs 10 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 (3 pound) boneless beef eye of round roast
½ teaspoon ground black pepper
2 tablespoons vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon finely chopped fresh parsley
1 (26 ounce) carton Swanson® Beef Stock or Swanson® Unsalted Beef Stock
¼ cup all-purpose flour

Directions

Step 1

Heat the oven to 325 degrees F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper.

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Step 2

Roast for 1 1/2 hours for medium-rare or until desired doneness. Remove the beef from the pan. Let the beef stand for 15 minutes before slicing.
Step 3

Add the oil to the roasting pan and heat over medium heat. Add the onion, garlic, parsley and remaining black pepper to the pan. Cook and stir until the onion is tender-crisp, scraping up the browned bits from the bottom of the pan.
Step 4

Stir the stock and flour in a large bowl until smooth. Add the stock mixture to the pan. Cook and stir until the mixture boils and thickens. Serve the gravy with the beef.

Recipe Tips:

A quick way to determine doneness is to use an instant-read thermometer. Insert the instant-read thermometer into the thickest part of the beef to check the temperature. Look for a final temperature of 135 degrees F. for medium-rare and 160 degrees F. for medium, but make sure you consider that the temperature will rise 5-to 10-degrees during the stand time.

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Nutrition Facts

Per Serving:

281 calories; protein 23.8g; carbohydrates 3.4g; fat 18.5g; cholesterol 69.1mg; sodium 184.1mg. Full Nutrition

Reviews (20)

Most helpful positive review

snoopy728

09/21/2015

I added lemon pepper and garlic salt before cooking. Turned out perfect. Husband said it tasted like it could be at a carving station at a wedding. Great economical meal for serious meat eaters. I paid 10 for my piece of eye of round that fed a family of four (with 2 sides) and had some for sandwiches the next day. Read More

Helpful

(8)

Most helpful critical review

jessaca

Allstar

08/13/2015

I went by the directions and ingredients on this recipe. I found the sauce to be a bit runny. I added a little bit of flour just to thicken it up. I also found it needed salt. It was just ok. I would probably opt to try something different next time. Read More

Helpful

(1)

24 Ratings

5 star values: 15
4 star values: 5
3 star values: 3
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

snoopy728

09/21/2015

Helpful

(8)

Ilikefrenchies

09/04/2015

This was really good! Only changes I made is to add salt to the gravy. I also added a little corn starch to thicken it up a bit because we like our gravy a little thicker. YUM! Thanks! Read More

Helpful

(6)

coskip

04/25/2016

This recipe is awesome!!!! I did not have an eye of the round roast so I used a bottom round roast instead. I followed the recipe exactly and sliced the meat thin using a food slicer. The gravy is to die for!! The trick is to not hurry the gravy. I actually started the gravy in a pan on the stove top and then added the juices from the roaster when the meat was done. This gave the gravy time to thicken and the flavors to merge together. I served it with mashed potatoes and fresh sliced cooked carrots. Yummy!!:) Read More

Helpful

(4)

jessaca

Allstar

08/13/2015

Helpful

(1)

Diana71

Allstar

08/09/2015

Very delicious! I love the ingredients -- flavorful w/o using the traditional onion soup mix...I made this in a pressure cooker. Browned the roast on both sides then added potatoes carrots and pearl onions. It cooked up quickly and perfectly and took about half the time as roasting in the oven. Thanks Swanson's! Read More

Mishi

12/16/2019

I didn't use all of the ingredients called for in the gravy recipe but it was still super yummy and simple to make! Full bellies all around. Read More

Lynn

11/01/2015

Very good recipe. My meat was 4 pound eye of round and needed a little more time. Two hours would be perfect. I added carrots onions and celery to the cooking meat with a bit of stock. The gravy was good but needed salt and thickening. Got good reviews from the family. Read More

Brittany Master

10/14/2015

The cook time and temp was very accurate for medium-rare. I love onions but even for me this had too much...maybe half onion or onion soup mix instead next time. Was fairly easy but not great taste. Gravy looked great I made it exactly as recipe calls for (except my parsley wasn't fresh but dried) and it was just too plain. Probably won't make again. My kids wouldn't touch it. Read More

DebraJ

01/21/2020

Nothing wrong with the roast itself but we found the gravy to be very bland and too thin. If I make this again I will definitely add some Worcestershire sauce some onion soup mix and some cornstarch to thicken it up a little more. Hopefully that ll dress it up a bit! Read More

More Reviews

Back to Beef Roast and Onion Gravy

All Reviews for Beef Roast and Onion Gravy

- of Reviews

Beef Roast and Onion Gravy

Servings Per Recipe: 12
Calories: 281.1

% Daily Value *

protein: 48 %

carbohydrates: 1 %

dietary fiber: 1 %

sugars:

fat: 29 %

saturated fat: 34 %

cholesterol: 23 %

vitamin a iu: 1 %

niacin equivalents: 31 %

vitamin b6: 30 %

vitamin c: 2 %

folate: 3 %

calcium: 1 %

iron: 10 %

magnesium: 9 %

potassium: 11 %

sodium: 7 %

thiamin: 13 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Beef Roast and Onion Gravy

1 of 20

All Reviews

snoopy728

09/21/2015

Helpful

(8)

Ilikefrenchies

09/04/2015

This was really good! Only changes I made is to add salt to the gravy. I also added a little corn starch to thicken it up a bit because we like our gravy a little thicker. YUM! Thanks!

Helpful

(6)

coskip