Eye of Round Roast Recipe Homestyle

Homestyle Eye of Round Roast Recipe by: Paula Deen
Ingredients: Make 10 to 12 serving
1 (5 pound) eye of round roast
2 teaspoons kosher salt, divided
1 ½ teaspoons ground black pepper, divided
1 tablespoon olive oil
5 cloves garlic, minced
3 tablespoons Dijon Mustard
1 tablespoon minced fresh thyme
1 onion sliced
3 stalks celery, cut into 1 inch pieces
3 carrots, cut into 1 inch pieces
1 (10 ½ ounce) can beef consomme
2 tablespoons butter, melted
2 tablespoons all purpose flour

  • Preheat oven to 300 degree. Sprinkle roast with ½ teaspoon salt and ½ teaspoon pepper. In a large ovenproof skillet, heat oil over medium high heat. Add roast, and cook for 5 to 6 minutes on all sides or until browned. Remove from heat.
  • In a smll bowl, combine garlic, dijon mustard, thyme, remaining 1 ½ teaspoon salt, and remaining 1 teaspoon pepper. Rub mixture over top of roast. Add onion, celery, and carrots to pan. Pour consomme over vegetables. Cover and bake for 3 ½ hours. Uncover and bake for 30 minutes longer.
  • Remove roast from pan; cover and keep warm. Into a bowl, pour cooking liquid through a fine wire mesh strainer, discarding solids. Return liquid to pan.
  • In a small bowl, whisk together melted butter and flour until smooth. Add ½ cup hot cooking liquid, whisking until combined. Cook over medium heat until mixture is thickened and bubbly. Serve gravy with roast. end

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