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.
The ingredient list now reflects the servings specified
Directions
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
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.
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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.
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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.
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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!
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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!!:)
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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.
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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!
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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.
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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.
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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!
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*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.
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.
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!
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!!:)
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.
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!
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.
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.
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!