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.

Recipe Summary

prep:
15 mins
additional:
1 hr 55 mins
total:
2 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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.

  • 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

281 calories; protein 23.8g; carbohydrates 3.4g; fat 18.5g; cholesterol 69.1mg; sodium 184.1mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(8)

Most helpful critical review

Rating: 3 stars
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
(1)
24 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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
(8)
Rating: 5 stars
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
(6)
Rating: 5 stars
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
(4)
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Rating: 3 stars
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
(1)
Rating: 5 stars
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
Rating: 5 stars
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
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Rating: 4 stars
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
Rating: 2 stars
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
Rating: 3 stars
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
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