Recipe

Delicious Eye Of Round Roast Recipe

	Midgelet / All my dishes 2 months, 2 weeks ago Although eye of round is not the most tender cut of Beef, this Family Circle recipe proved to be very tasty and delcious for a family dinner. Slicing the meat thin and preparing and slicing the next day greatly improved texture and flavor Prep:15m Cook:50m Servings:8	Midgelet
	beef roasts gravy mushrooms

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cuzpat

chacha

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Ingredients

2 Tbs olive oil

3 lb eye of round roast

1/4 tsp black pepper

1 onion finely chopped

1/2 lb shitake mushrooms ( I used baby potobellos )

1/3 cup red wine ( dry )

1 tbs flour ( I used more to make a thicken gravy )

1/4 tsp nutmeg

1 can, 14.5 oz beef gravy ( I used beef boullon paste and water )

Directions

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!

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Comments

cuzpat 2 months, 2 weeks ago said:
I love anything that make this type of beef better! high five

momo_55grandma 2 months, 2 weeks ago said:
Luv to use red wine in my roast great post thanks Midgelet

chacha 2 months, 2 weeks ago 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!

mrsc543 2 months, 2 weeks ago said:
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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