Eye Round Roast with Shiitake Gravy Recipe
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Mashed potatoes make the perfect accompaniment to the classic roast been with onion-mushroom gravy. Shiitake mushrooms make the gravy extra robust in this low-fat recipe.
Ingredients
- 2 tablespoons olive oil
- 1 eye round roast (about 3 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon plus pinch black pepper
- 1 small onion, finely chopped
- 1/2 pound sliced shiitake mushrooms
- 1/3 cup dry red wine
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 can (14-ounces) beef broth
- 1. Heat oven to 450 degrees. Brush 1 tablespoon of the oil over eye round and season with salt and 1/4 teaspoon of the pepper. Roast at 450 degrees for 30 minutes, turning over halfway through. Reduce temperature to 350 degrees and roast for an additional 15 to 20 minutes or until internal temperature registers 130 degrees on an instant-read thermometer for medium rare. Remove from oven and allow to rest, tented with foil, 10 minutes.
- Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and cook for 7 minutes, stirring occasionally, until lightly browned. Stir in wine and cook 1 minute.
- In small bowl, whisk flour, nutmeg and pinch of black pepper into broth. Stir broth into onion-mushroom mixture. Simmer for 1 minute, until thickened.
- To serve, slice the roast as thinly as possible. Serve gravy on the side, with mashed potatoes, if desired.
- Calories 283, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 70 mg, Sodium 381 mg, Carbohydrate 7 g, Fiber 1 g, Protein 40 g.
- Percent Daily Values are based on a 2,000 calorie diet
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