How to make it

  • Preheat oven to 450F
  • rub meat with some salt, the pepper and rub with olive oil
  • Roast for 30 minutes
  • Meanwhile saute onion and mushrooms in some oil and about 7 minutes or tender and lightly browned.
  • Stir in the wine
  • In a small bowl, whisk flour, nutmeg, pinch of pepper and broth
  • Stir into onion mushroom mixture and cook until thickened
  • After roast has cooked 30 minutes, reduce heat to 350F and roast 15 to 20 minutes OR until meat thermometer registers 130F ( medium rare )
  • Remove from oven, tent with foil for at least 10 minutes or until meat juices settled ( I would wait 20 minutes ! )
  • To serve, slice thin and serve with mushroom gravy on the side and also with mashed potatoes
  • Note: As described I sliced the roast the following day when cold, covered with the gravy and gently reheated to warm it
  • It was most delcious that way!

Reviews & Comments 4

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  • mrsc543 14 years ago
    Sounds good. I agree with your choice of portobello mushrooms.....they have a meatier texture. The addition of nutmeg is interesting.
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    " It was excellent "
    chacha ate it and said...
    I agree with you with the eye of the round not being the most tender. Thank you for sharing this recipe because that particular cut of beef is very lean and if cooked properly, the flavor is enhanced. HIGH 5!
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    " It was excellent "
    momo_55grandma ate it and said...
    luv to use red wine in my roast great post thanks Midgelet
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    " It was excellent "
    cuzpat ate it and said...
    I love anything that make this type of beef better! high five
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