Cast iron roast beef with gravy is best when you make sure to get a good sear on all sides to keep it nice and juicy!
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I found a deal on an eye of round roast at the grocery store this weekend. Nearly three pounds and less than nine dollars!
Eye of round is an interesting cut, meant for roasting in the oven and served in slices—similar to a beef tenderloin—but very, very lean. Kind of a “poor man’s” tenderloin.
When you have a cut of beef like eye of round that lacks fat, you run the risk of tough and chewy meat and no one likes that!
There was a recipe I found from The Neely’s that looked like it could be a good fit with eye of round. It includes using a cast iron skillet* and a few simple ingredients.
Right up my alley!
Here’s the recipe: Pat’s Roast Beef.
I followed his recipe to the letter, with the exception of mushrooms. I love them but happened to be out. Whoops!
So, instead I substituted more onion and it worked out just fine.
(But, those mushrooms would have been mighty tasty…)
One of the most important parts of the recipe is this: make sure you get a good sear on all sides of the roast.
This helps to create a crust to keep it nice and juicy, and also adds a ton of rich, deep flavor to the gravy!
After searing and roasting, you remove the onions (nicely caramelized—couldn’t be any easier!) and the roast, leaving the roast to rest (meaning: don’t touch!) until you’re ready to slice just before serving.
When it’s time, make sure you slice this roast as thin as possible to ensure maximum tenderness!
The gravy’s up next.
Since I don’t have “gravy flour” on hand and was out of red wine, I used my own gravy recipe and it turned out fabulous.
- Skillet and drippings from Cast Iron Roast Beef
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 14.5 ounce can beef stock
*What if you don’t have a cast iron skillet? I’d use a regular skillet to sear the meat and if it’s oven-safe, then follow the steps the same. If you don’t have a cast iron skillet or an oven-safe skillet, then put a roasting pan in the oven to preheat, so that when you transfer your roast to it after searing, the roasting pan’s nice and hot—just like the skillet would be.