Tender, meaty eye of round roast is leaner and more economical than other cuts of beef. This one is flavored with an umami rich paste that marinates overnight.
Course Main Course
Keyword eye of round, roast beef, sunday dinner
Prep Time 10minutes
Cook Time 50minutes
Marinating Time 1day
Total Time 1hour
FOR THE ROAST BEEF RUB/PASTE:
1 teaspoononion powder
1/2teaspoonblack pepperfreshly ground
1/8teaspoon liquid smoke
FOR THE ROAST BEEF
3poundeye of round roast
2medium yellow onionssliced
FOR THE ONION GRAVY:
1 teaspoonred wine vinegar
2tablespoons Wondra flour , if available, otherwise use all purpose
2 cups low-sodium beef stock
salt and pepper to taste
FOR THE MARINADE:
In a small bowl, combine the salt, onion powder, garlic powder, chili powder, black pepper, worcestershire sauce, maple syrup and liquid smoke and whisk until well combined.
FOR THE ROAST BEEF:
Pour the marinade over the roast and spread it over the entire cut of beef. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
Remove the roast from the refrigerator and let it sit at room temperature for half an hour before roasting.
Preheat the oven to 400°.
Place the onions and shallots in a roasting pan and add the olive oil, salt and pepper and toss until the vegetables are evenly coated. Spread the onions and shallots into a single layer in the roasting pan. Place the roast on top of the onions and shallots.
Roast for 25 minutes. With a wooden spoon, stir the onions and shallots and rearrange them into a single layer. Reduce the oven temperature to 325°. Roast for an additional 25-35 minutes or until you achieve your desired doneness. Use an instant read thermometer to take the guesswork out of it. (My instant read just broke and my manual thermometer isn't accurate enough - so my roast was just past the point I like it. Learn from my mistake. I'm ordering my instant read today!
Rare: 120-125° bright pink in the center.Medium Rare: 130° center is light pink.Well: 150° not pink.
When the roast is finished, transfer it to a cutting board to rest for 15 minutes.
FOR THE ONION GRAVY:
Set the roasting pan over a burner on the stove. Turn the burner up to medium high heat. Add the vinegar to the caramelized onion and shallot mixture in the bottom of the pan. Stir with a wooden spoon until the vinegar has infused the onions and starts to bubble.
Add the butter, stirring until its melted, then sprinkle in the Wondra flour and stir it into the butter and onions so that the flour gets pasty and bubbly. (I like Wondra for gravies because it assures no lumps. All purpose flour works too, just be certain to not add any liquid until all of the flour is incorporated into the butter.
Slowly add the beef stock, stirring constantly until the mixture comes to a boil. Stir for one minute while the gravy thickens. Remove from heat and season to taste with salt and pepper.
SERVE THE ROAST BEEF:
Slice the roast to your desired thickness and transfer to a serving platter. Pour any juices from the roast into the gravy mixture and stir to combine.
Serve the roast beef with onion gravy on the side.