Braised Eye of Round Roast with Gravy
from Anne Everitt
2 lb of boneless Eye of Round Roast
2 tablespoons Vegetable Oil
1 1/2 cups Beef Broth
1 1/2 medium Onion, peeled and sliced
7 cloves Garlic, peeled and chopped
3 tablespoons fresh Parsley, chopped
3 whole Bay Leaves
1-2 tablespoons dried Oregano
3/4 teaspoon Salt
1/2 teaspoon Black Pepper
2 tablespoons Flour
In a large heavy-bottomed lidded pan, over medium heat, heat the oil. Brown the roast on all sides. Drain off the fat from pan and reserve. Add the beef broth, onion, garlic, parsley, bay leaves, oregano, salt and pepper. Bring to a boil, cover, reduce heat and gently simmer for 45 minutes until tender.
Remove roast and keep warm. Strain pan juices and add water to them so that you have 1-1/2 cups of liquid. Keep warm. Return the roasting pan to stovetop and heat over medium heat. Add 2 tablespoons of fat back to roasting pan.
Add the flour and whisk until smooth, then stir with a wooden spoon, scraping up the bits from the bottom of the pan. Cook for 2-3 minutes until the mixture is a golden to medium brown.
Add reserved pan juices/water mixture slowly to flour mixture, 1/4 cup at a time, whisking constantly. It will be very thick at first, but don't worry, just keep whisking.
Keep adding liquid until the gravy is thick. Remember that it will thicken upon cooling, so adjust with more water if needed until it is just right. Slice roasts and serve with gravy. Serves 6.