Seared Roast Beef with Pan Gravy
The trick with an eye of round roast is to not overcook it. Sear the outside and slow roast the inside to medium rare and serve with this simple and beefy pan sauce. It's great for the family or simple entertaining.
- In small bowl, mix together thyme, basil, oregano, salt, pepper, garlic, mustard and olive oil to make a paste.
- In large oven-proof skillet, sear beef roast in a dry pan over high heat until golden all over. Let cool slightly and cover evenly all over with herb mixture. Transfer back to skillet.
- Bake in a 325°F (180°C) oven for 40 min. Remove from heat and transfer roast to a cutting board tented with foil for at least 20 minutes while you make the sauce.In same skillet, heat butter over medium high heat with any pan juices, cook onion, carrots and celery until softened and starting to colour, about 5 minutes.
- Shake flour all over vegetables and cook one minute. Whisk in broth, and reduce heat to maintain a simmer. Add bay leaves and let sauce reduce and thicken slightly, about 15 minutes. Discard bay leaf. Slice roast and serve with warm pan gravy.
For a more refined gravy, pass it through a sieve to remove the vegetables.
Recipe Made With
Campbell's® 30% Less Sodium Beef Broth With Red Wine
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