Sunday Best SlowRoasted Eye of Round with Yorkshire Pudding Gravy

Recipe Introduction

Quick Hook

Fancy a proper Sunday Roast Beef Recipe ? Honestly, who doesn't love a good eye of round roast ? This recipe is all about that classic, comforting flavour.

It’s like getting a hug from your nan, but in food form.

Brief Overview

The Classic Sunday Dinner Roast is a staple in many British homes, and this tender eye of round roast recipe delivers just that.

It’s not overly difficult, but takes about 3- 4 hours, so you'll need a bit of patience. This recipe makes about 6-8 servings, perfect for a family gathering.

Main Benefits

This eye of round pot roast is packed with protein and provides essential nutrients. Serve it for a special occasion or a cosy Sunday dinner.

What makes it special? The slow roasting gives a wonderfully deep, savoury flavour you just can't beat.

Getting Started

Ready to try some Beef Eye Round Recipes ? First, you'll need your ingredients! We're using a 3-4 lb eye of round roast , herbs like thyme and rosemary, garlic, and some veggies to roast it on.

Good ingredients equals good flavours.

The Star Of The Show

Eye Round Roast Recipes ? This particular recipe is ideal for Slow Roasted Eye of Round , trust me! This cut can sometimes be a bit tough, but the slow cooking really helps make it tender.

Remember, quality beef broth is key for a good Eye of Round Roast Gravy .

Sunday Best SlowRoasted Eye of Round with Yorkshire Pudding Gravy Recipe Card

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Preparation time:25 Mins

Cooking time:02 Hrs 30 Mins

Servings:6-8 servings

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:

• Trim excess fat from the eye of round. Pat dry with paper towels.
• In a small bowl, combine salt, pepper, thyme, rosemary, and minced garlic. Rub the mixture all over the roast.
• 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).
• 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.
• 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).
• Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 15-20 minutes.
• 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.
• Carve the roast against the grain into thin slices. Serve with Yorkshire pudding gravy and your favorite sides.

Nutrition Facts

Calories:350

Fat:15g

Fiber:5g

Recipe Info

Category:Main Course

Cuisine:American

Ingredients & Equipment: Nail That Roast!

Right, so you're thinking of tackling a tender eye of round roast ? Good on ya! Don't worry, it's not as scary as it sounds.

Let’s break down the bits and bobs you'll need, yeah?

What You'll Need: The Shopping List

This isn’t rocket science. Good ingredients make for a good classic Sunday dinner roast . Remember that eye of round pot roast depends on good quality ingredients too.

• Eye of Round Roast: A 3-4 lb (1.4-1.8 kg) chunk of beef is what you’re after. Look for a nice, even color. It shouldn't look grey or slimy, right?
• Olive Oil: About 2 tbsp . Nothing fancy, just your standard stuff.
• Kosher Salt: 2 tsp . Makes all the difference.
• Black Pepper: 1 tsp . Freshly ground is always better.
• Dried Thyme & Rosemary: 1 tbsp each. Adds that lovely herby flavour.
• Garlic: 4 cloves , minced. Because garlic makes everything better, honestly.
• Veggies: 1 large onion , 2 carrots , and 2 celery stalks , all roughly chopped.
• Beef Broth: 1 cup for the roast, 2 cups for the eye of round roast gravy . Get a decent one, it matters.

Seasoning Secrets: Flavor Bomb Incoming!

It's all about that essential spice combination . Thyme, rosemary, garlic, salt, and pepper – a match made in heaven. I reckon a dash of mustard powder wouldn’t go amiss either.

Feel free to experiment!

If you haven't got any of those herbs knocking about, a mixed dried herb thingy from Tesco will do in a pinch. Don't tell anyone I said that, though!

Tools of the Trade: What You'll Actually Use

Right, no need for fancy gadgets here. A few basics will do the trick for your slow roasted eye of round .

I once tried roasting without a roasting pan. Oh my gosh, what a mess!

• Roasting Pan with Rack: Essential. Keeps the roast from sitting in its own juices.
• Meat Thermometer: Crucial! Aim for a temperature of 130- 135° F (54- 57° C) for medium-rare.
• Skillet or Saucepan: For that delicious eye of round roast gravy .
• Whisk: Gets rid of those annoying lumps in the gravy.
• Aluminum Foil: For resting the roast.

Now, don't be scared off by all that kit. You've probably got most of it already, right? And trust me, once you nail this Sunday roast beef recipe , you'll be making it every week!

Sunday Best: Cooking a Tender Eye Of Round Roast

Honestly, there's nothing quite like a good Sunday roast beef recipe . It just screams home, doesn't it? We are going to dive into making a fantastic eye of round roast .

It’s easier than you might think, and the smell alone is worth the effort. Let's get this show on the road! This method really brings out the best in this cut of meat.

Prep Steps: Your Mise en Place Mission

First, let's get organised, yeah? This is essential . You do not want to be flapping about when the beef is ready to go.

Trim any excess fat from your eye of round roast . Then, give it a good pat down with paper towels – a dry surface is key for a proper sear.

Mix your herbs and garlic. Keep your veggies chopped and ready to go. You are ready to rock!

Step-by-Step: Roasting Your Way to Glory

1. Season generously! Mix salt, pepper, thyme, rosemary, and minced garlic. Rub it all over the roast.
2. Sear that beauty! Heat olive oil in a skillet over medium-high heat. Brown the roast on all sides. 2- 3 minutes per side should do it. This locks in flavour.
3. Veggies down! Put onion, carrots, and celery in the roasting pan. Pop the roast on a rack on top. Pour beef broth into the bottom of the pan.
4. Roast time! Preheat your oven to 325° F ( 160° C) . Roast until the internal temp hits your target. I really want to try slow roasted eye of round
5. Critical Temperature Points:
   • Medium-Rare: 130- 135° F (54- 57° C) (My personal preference)
6. Rest, rest, rest! Remove from oven, tent with foil, and let it chill for 15- 20 minutes . Don't skip this.
7. Gravy time! Use those lovely pan drippings to make a killer gravy. (See below for details).
8. Slice and serve! Carve thinly against the grain. Serve with gravy and all the trimmings.

Pro Tips: Elevating Your Eye Of Round Pot Roast Game

1. Don't overcook! Eye of round can get tough if it's overdone. Use that meat thermometer!
2. Gravy greatness: For the best eye of round roast gravy , start with good quality beef broth and don't be shy with the Worcestershire sauce.
3. Prep ahead: You can season the roast the night before for even deeper flavour. It’s a win-win! A well-prepared eye of round roast can be the star of any Classic Sunday Dinner Roast meal. Consider serving it with Yorkshire pudding roast beef gravy, it's a killer combo.

Recipe Notes

So, you're about to tackle a Sunday Best: Slow-Roasted Eye of Round with Yorkshire Pudding Gravy . Awesome! Honestly, it's easier than you think.

But before you get started, a few extra thoughts...

Plating Like a Pro (Or at Least Trying To!)

Listen, presentation matters, right? Don't just slap the roast on a plate. Thinly slice that tender eye of round roast against the grain.

Fan it out a bit. Drizzle generously with that luscious Yorkshire pudding gravy. I always like to add a sprig of fresh rosemary or thyme for that "chef's kiss" visual.

Sides are key! Think creamy mashed potatoes, roasted root vegetables (parsnips are lush) or some steamed green beans with toasted almonds.

And don't forget those Yorkshire puddings – they're essential. For drinks, a nice full-bodied red wine is perfect. Or, if you're keeping it casual, a proper ale will do the trick.

Storage Secrets

Leftovers? If you have any! Wrap the sliced eye of round roast tightly in foil or plastic wrap. Refrigerate it within two hours of cooking. It'll keep for about 3-4 days.

Freezing is an option. Wrap the roast tightly or store it in an airtight container. Thaw it overnight in the fridge.

Reheat gently in the oven or microwave. For best results add some beef broth to it to keep it tender.

Reheating: Gently does it! Too much heat and that classic Sunday dinner roast will dry out. Add a little broth to a pan.

Warm it in a low oven. Or microwave it in short bursts with a splash of water.

Twists and Turns

Want to mix it up? Try a slow roasted eye of round with a spicy rub! A pinch of red pepper flakes in the seasoning adds a lovely warmth.

Dietary tweaks? For a gluten-free gravy, use a gluten-free flour blend. It works like a charm. Sub different herbs into your roast. I like rosemary but try sage, thyme, oregano.

Nutrition Nuggets

Okay, let's talk numbers. A serving clocks in around 350 calories. You're getting a whopping 45g of protein – great for those muscles! It's also packed with iron and B vitamins.

But remember, this is an estimate. It depends on your ingredients and portion sizes.

I hope you feel good about this beef eye round recipes and your Sunday lunch. Don't stress too much – even if it's not perfect, it'll still be delicious.

Now, go impress everyone with your amazing eye of round pot roast !