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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 1416 Ratings
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Most helpful positive review
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....
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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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....
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...
9/4/2015
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!
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...
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 ...
4/22/2018
Good, but I didn’t have beef stock, only broth so it wasn’t as flavorful as it would have been with the stock.
2/21/2018
As written, the onion overpowers the flavor of the gravy. With less onion and a beef bullion cube, this is much better.
10/21/2016
It came out perfec. Mine was a little tough. I made an auju to serve it with. The flavor was delicious.
3/9/2016
We love it.. I used beef gravy from Walmart instead of flower and stock... And did everything else the same... And we loved it...