Description
An easy to follow recipe for an affordable holiday roast beef made with eye of round roast and a quick gravy made from the drippings.
Ingredients
- 1 Tablespoon sea salt or kosher salt
- 1 Tablespoon brown sugar
- 1 Tablespoon coarse ground black pepper
- 3 pound eye of round beef roast
- 2 Tablespoons avocado or olive oil
- 1/2 white onion, chopped
- 2 Tablespoons unsalted butter
- 1 Tablespoon soy sauce or liquid aminos
- 1 Tablespoon red wine vinegar
- 1 cup beef broth
Instructions
- Combine the rub ingredients: 1 Tablespoon salt, 1 Tablespoon brown sugar and 1 Tablespoon ground black pepper. Then rub the mixture all over a 3 pound eye of round roast.
- Let the roast sit out for 30 minutes to become room temperature and allow the rub to soak in.
- Preheat your oven to 500F.
- Heat a cast iron pot or heavy skillet over medium high heat with 2 Tbs oil. Once it’s heated up, sear the meat 2 minutes per side until all sides are seared and browned.
- Place the roast in an oven safe dish and place it uncovered in the preheated oven. Or, if you prefer, you can leave the roast in the pan it was seared in, if it’s oven-safe.
- Once you close the oven door with the roast inside, turn off the heat completely, leaving the roast in there with the oven door closed until the meat comes to 125F. This might take an hour or up to three, depending on the size of roast you select. A 3 pound roast generally takes one hour. I check the roast temperature after an hour.
- Once the roast has reached an internal temp of 125F, remove the roast from the oven, place it on a meat-safe carving board, and allow it to rest at least 20 minutes up to 45 minutes.
- While the meat is resting, heat the skillet that you used to sear the beef over a medium-high heat and add in 1/2 chopped onion and 2 Tablespoons butter, stirring to scrape up the beef drippings. If you didn’t cook the meat in the pan that you used for searing, be sure to collect the drippings from the beef and add them to the pan you used for searing the meat and use that to saute the onions in the butter.
- Once the onions are soft, add in 1 Tablespoon soy sauce, 1 Tablespoon red wine vinegar, and 1 cup of beef broth. Allow this mixture to come to a simmer and allow to simmer for approximately 10 minutes or until the sauce has reduced and is slightly thickened. Once it’s reduced, use a hand blender or a regular blender to blend the mixture until smooth. At this point, the sauce is ready to serve. You can continue to simmer on the stove it to further reduce it, or serve it right away. Or, if you aren’t eating right away, you can put the sauce on low heat on the stove and keep it covered.
- Finally, once your roast has fully rested, slice up your roast into 1/2 in thick slices and serve with the sauce.
Nutrition
- Serving Size: 1/6
- Calories: 394
- Sugar: 2.7 g
- Sodium: 1513.9 mg
- Fat: 21.5 g
- Carbohydrates: 3.9 g
- Fiber: 0.3 g
- Protein: 47.4 g
- Cholesterol: 177.9 mg
