| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 (3-pound) beef roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 8 ounces button mushrooms
- 2 small onions, quartered
- 1 cup red wine
- 1 cup low-sodium beef stock
- 2 tablespoons gravy flour (recommended: Wondra)
Instructions
- Preheat the oven to 375 degrees F.
- Season the beef with salt and pepper, to taste.
- Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
- Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
- Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
- While the beef is resting, prepare the gravy.
- Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
- Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 588 |
| Total Fat | 36 g |
| Saturated Fat | 12 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 49 g |
| Cholesterol | 167 mg |
| Sodium | 883 mg |
Reviews
Double the mushrooms and onions. I used baby portabellas and large. Cleaned but don’t cut. And used three large onions. This recipe is awesome!!!!!!! So good.
Love the gravy and it is very easy to make.
Family Favorite, fool proof!
Made this tonight with a bottom round roast. Followed recipe as written except for the red wine in the gravy. Turned out amazingly well. Cooking time was perfect. Loved the mushrooms and onions, too. Thanks so much for the recipe!
I made this dish for my wedding anniversary last year and my husband loved it! Thanks for the delicious recipe Neely’s Can’t wait to make it again.
As I dislike eye roasts, I used a bottom round roast (more tender and flavorful, imo), a little over 3 lbs. It took more than twice as long as stated to cook to rare. I love the technique and it was super easy, but the gravy needs seasoning badly. And of course a seasoned cook would know that but not a novice. I probably over seasoned the meat to make sure the drippings were flavorful, but the gravy fell flat. The onions and baby carrots (subbed for mushrooms) were probably my favorite part of this meal. The caramelized drippings glazed them deliciously. I would make this again knowing it’s going to take much longer (which I kind of expected) and making sure to have my seasonings ready for the gravy.
Easy and delicious! I didn’t use the mushrooms and onions and didn’t have the Wondra. So I dissolved the flour in a bit of the stock, adding it after deglazing the pan. Cooked several minutes, stirring constantly until the wine cooked down and the gravy thickened. It was yummy!
Wine overkill on the gravy.
They need to specify the cut of meat. I got an eye of round and it came out too tough and not tender; needed more time in the oven.
Turned out awesome! Very easy. Loved the gravy.