Beef Roast and Onion Gravy
- 1 beef eye round roast (about 3 pounds)
- 0.5 tsp ground black pepper
- 2 Tbsp vegetable oil
- 1 small onion, finely chopped (about 1/2 cup)
- 3 clove garlic, minced
- 1 Tbsp finely chopped fresh parsley
- 1 tsp dried parsley flakes
- 1 carton (26 ounces) Swanson® Beef Stock (about 3 1/4 cups)
- 0.25 cup all-purpose flour
1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper.
2. Roast for 1 1/2 hours for medium-rare or until desired doneness. Remove the beef from the pan. Let the beef stand for 15 minutes before slicing.
3. Add the oil to the roasting pan and heat over medium heat. Add the onion, garlic, parsley and remaining black pepper to the pan. Cook and stir until the onion is tender-crisp, scraping up the browned bits from the bottom of the pan.
4. Stir the stock and flour in a large bowl until smooth. Add the stock mixture to the pan. Cook and stir until the mixture boils and thickens. Serve the gravy with the beef.
Recipe Note: A quick way to determine doneness is to use an instant-read thermometer. Insert the instant-read thermometer into the thickest part of the beef to check the temperature. Look for a final temperature of 135°F. for medium-rare and 160°F. for medium, but make sure you consider that the temperature will rise 5-to 10-degrees during the stand time.