I love a good Roast Beef! For me, this is a lovely Christmas or celebration dinner for two or ten. Its simple and who doesn't love roast beef with mashed potatoes and gravy!
The eye round of beef is very lean and fairly inexpensive. If it is roasted to a medium rare and cut into very thin slices, it is tender. Don't overcook, or it will be very tough.
The secret to this wonderful meal is the bed of sauteéd onions in the roasting pan. When combined with the meat drippings and garlic herb paste, it turns into the most delicious gravy. I don't usually make potatoes in our home, but for a holiday I will boil 3 pounds of salted Yukon Gold or Red potatoes and mash with butter and milk. You do not need to add anything else to them. The onion gravy poured over these potatoes is heavenly!Ingredients
- One 3 pound boneless beef eye round roast
- Salt and freshly ground black pepper
- Olive oil
- 2 medium sweet onions, thinly sliced
- 5 cloves garlic
- 1/2 cup lightly packed flat parsley leaves - only use fresh, never dried
- 2 tablespoons fresh rosemary needles
- 1 1/2 cups beef stock, or Better than Bouillon dissolved in water - I use Swanson beef stock in a juice box
- 2 teaspoons cornstarch blended with 1 tablespoon cold water
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- Preheat oven to 350 degrees F.
- Season roast well with salt and pepper.
- Heat 2 tablespoons olive oil in medium nonstick skillet over medium-high heat and sear roast on all sides, until nicely caramelized, about 8 to 10 minutes, and remove to a small roasting pan. Sauté onions in same pan until softened and golden 4 to 6 minutes - place in pan around the roast.
- Place garlic, parsley, rosemary, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a food processor and pulse until mixture forms a paste - smear garlic herb paste all over the roast.
- Cook until the roast registers 125 degrees F on an instant-read thermometer, about 45 minutes or Medium Rare, then remove pan from oven, transfer roast to plate and cover with foil. Allowing meat to rest before cutting will help juices move back into the meat and result in a juicy roast. Cut early and the juices will run out all over the plate! Do not try this recipe without a meat thermometer - if you don't have one, buy one at the grocery store for five dollars!
- Add the beef broth to the roasting pan and scrape up any browned bits from the bottom while fork mashing the onions. Strain into small saucepan using a wire strainer, pressing on the solids to extract all that flavor, heat to boiling, add cornstarch slurry and cook until thickened and glossy. Pour into a gravy boat so your guests can drizzle over their meat and potatoes.
- Cut your roast beef into very thin slices. Serve with Horseradish Cream - blend sour cream horseradish, lemon juice, salt and black pepper to taste.