Ingredients:

  • 3-4 lb (1.4-1.8 kg) Eye of Round Roast
  • 2 tbsp Olive Oil
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 1 tbsp Dried Thyme
  • 1 tbsp Dried Rosemary
  • 4 cloves Garlic, minced
  • 1 large Onion, quartered
  • 2 Carrots, roughly chopped
  • 2 stalks Celery, roughly chopped
  • 1 cup Beef Broth (or stock)
  • Pan drippings from the roast
  • 2 tbsp All-Purpose Flour
  • 2 cups Beef Broth (or stock)
  • 1 tbsp Worcestershire Sauce
  • Salt and Pepper to taste

Instructions:

  1. Trim excess fat from the eye of round. Pat dry with paper towels.
  2. In a small bowl, combine salt, pepper, thyme, rosemary, and minced garlic. Rub the mixture all over the roast.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 2-3 minutes per side).
  4. Place onion, carrots, and celery in the bottom of the roasting pan. Place the roast on the rack above the vegetables. Pour beef broth into the bottom of the pan.
  5. Preheat oven to 325°F (160°C). Roast the eye of round until the internal temperature reaches the desired doneness (130-135°F for medium-rare).
  6. Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 15-20 minutes.
  7. While the roast rests, strain the pan drippings into a heat-proof measuring cup, discarding the vegetables. In the same skillet or saucepan, whisk together flour and pan drippings over medium heat until a roux forms. Gradually whisk in beef broth until smooth. Add Worcestershire sauce. Simmer until the gravy thickens to the desired consistency (about 5-7 minutes). Season with salt and pepper to taste.
  8. Carve the roast against the grain into thin slices. Serve with Yorkshire pudding gravy and your favorite sides.