Nutritional Info

Nutrition Facts

Serving Size 1 (392g)

Calories 640
Calories from Fat 152 (24%)
Amount Per Serving %DIV
Total Fat 16.9g 26%
Saturated Fat 7.8g 39%
Monounsaturated Fat 8.1g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 267mg 89%
Sodium 604.7mg 26%
Potassium 841mg 18%
Total Carbohydrate 21.1g 7%
Dietary Fiber 0.3g 1%
Sugars 1.7g
Protein 87g 174%

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Recipe Description
Elizabeth recommends preparing this the day before. "Once the roast cools, I cut it into slices and then pour the gravy over the meat," she says. "I cover it with foil and refrigerate it overnight. The next day, I pop it in the oven for about 45 minutes to reheat."
Prep time
35 min
Cook time
2 hr
Ready In
2 hr 35 min

Ingredients

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Serves To:USMetric
2 Tablespoon(T)  garlic, minced
1 1/2 Teaspoon(t)  fresh rosemary, chopped
2 Teaspoon(t)  pepper
2 Teaspoon(t)  oregano, dried
3 Tablespoon(T)  vegetable oil, divided
15 Ounce(oz)  tomato sauce
1/2 Cup(c)  dry red wine
1   large onion, chopped
2 Tablespoon(T)  greek seasoning
3 Tablespoon(T)  all purpose flour
1 Cup(c)  low sodium beef broth
1 1/2 Teaspoon(t)  fresh rosemary, chopped
5 Pound(lb)  eye of round roast

Preparation

Cut 12, 1 inch deep slits in top and bottom of roast. Stir together garlic, next 3 ingredients, and 1 Tbsp. vegetable oil to form a paste. Rub mixture into slits. Cover and chill at least 8 hours, or up to 12 hours. Let roast stand at room temperature 30 minutes. Brown roast on all sides in remaining 2 Tbsp. hot oil in a heavy duty roasting pan over medium high heat, 5 to 6 minutes. Stir together tomato sauce and next 3 ingredients. Pour over roast in roasting pan. Bake, covered, at 325°F for 1 hour and 35 minutes, or until a meat thermometer inserted into thickest portion registers 135°F. Remove roast, reserving sauce in roasting pan. Keep roast warm. Whisk together flour and beef broth until smooth. Whisk into sauce mixture in pan. Cook mixture, whisking frequently, over medium heat 15 to 20 minutes, or until thickened. Serve gravy with roast.

Additional notes

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