Best-Ever Roast Beef Recipe
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This beef roast recipe yields a lot of gravy, so be sure to serve mashed potatoes on the side.
Ingredients
- 2 large onions, cut in 1/4-inch-thick rings
- 1 cup dry red wine
- 1 eye round beef roast (3 pounds)
- 1/4 cup ketchup
- 2 tablespoons bottled teriyaki sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- Heat oven to 400 degrees F.
- Coat small, flame-proof roasting pan with nonstick vegetable-oil cooking spray. Scatter onion rings over bottom of pan. Pour the red wine into the pan. Place roast in center of pan on top of onions.
- In a small bowl, stir together the ketchup, teriyaki sauce, mustard and vinegar until well blended. Remove 2 tablespoons of the ketchup mixture to a small bowl; reserve for making the gravy. Brush some of the remaining ketchup mixture over the top and sides of the roast.
- 4. Roast in 400 degrees F oven, basting occasionally with rest of ketchup mixture, for about 1-1/4 hours or until instant-read meat thermometer inserted in thickest part of the roast registers 140 degrees F for medium-rare (internal temperature will continue to rise another 5 degrees F to 10 degrees F).
- Remove roast to cutting board; cover loosely with foil. Remove onions from roasting pan to small bowl; cover with foil.
- Add 1/2 cup water to reserved 2 tablespoons ketchup mixture; whisk in flour until well blended and smooth. Place roasting pan over medium-high heat on the stovetop. Add beef broth; cook, stirring and scraping up any browned bits from bottom of pan, 2 minutes. Slowly whisk in flour mixture; cook, stirring, until thickened, about 3 minutes. Pour into a small serving bowl. Thinly slice roast. Serve with onions and gravy.
- Calories 251, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 60 mg, Sodium 457 mg, Carbohydrate 7 g, Fiber 1 g, Protein 24 g.
- Percent Daily Values are based on a 2,000 calorie diet
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