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My review
Beef Roast and Onion Gravy
52k
Swanson®
"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."
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Ingredients
2 h 10 m servings 281Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- 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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Reviews
Read all reviews 1720 Ratings
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Most helpful positive review
4/24/2016
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 gra...
Most helpful critical review
8/13/2015
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 j...
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4/24/2016
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 gra...
9/21/2015
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....
9/4/2015
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!
11/1/2015
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 grav...
8/13/2015
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 j...
1/21/2020
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 co...
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.
3/28/2019
This recipe is great! I only had a chuck roast on hand, so I didn't roast it as long as the recipe stated. But, I then took it out and let it cool a bit while I finished the recipe, then sliced ...