Cast Iron Roast Beef and Caramelized Onions with Gravy

I often find deals on an eye of round roast at the grocery store, which is perfect to make cast iron roast beef with gravy. Think: Nearly three pounds and under 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 that lacks fat, like eye of round, you run the risk of tough and chewy meat … no one likes that. So, 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.

I followed Pat’s 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 easy homemade gravy recipe and it turned out fabulous.

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**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.

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Cast Iron Roast Beef Gravy

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Cast iron roast beef makes really yummy gravy!

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Ingredients

• Skillet and drippings from Cast Iron Roast Beef*
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 14.5-ounce can beef stock

Instructions

1. Place skillet over medium heat and add the butter.
2. Once the butter’s melted, whisk in the flour until it gets thick and pasty.
3. Let it cook for another minute or two to help remove the flour taste from your gravy.
4. Pour the beef stock, all at once, into the skillet.
5. Whisk until all the bits have been incorporated into your gravy, and then let it cook – whisking occasionally – until the gravy thickens a bit and becomes bubbly.
6. Serve hot with sliced Cast Iron Roast Beef.

Notes

*Cast Iron Roast Beef

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge Pre-Seasoned Cast Iron Skillet with Assist Handle Holder, 12", Red Silicone
• 
  AmazonBasics Stainless Steel Wire Whisk Set - 3-Piece

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 41Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 148mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 2g

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