Recipe by Bow
This is my mother's recipe and she swears you should follow it as listed if you want a fool proof result of juicy, tender, medium rare roast beef. It is my Old Man's favorite.
Top Review by Mary N.
I gave this three stars only because i am giving this the benefit of the doubt that my eye of round was not the same quality as everyone else's. I followed the directions exactly and when it was done and I sliced it and it looked like heaven! But when I tasted it, it was so tough and chewy and needed salt or something because it was very bland. I looked online to see how others make this roast since I have never made an eye of round before and all I saw was crock pot recipes. I cannot serve this tough meat for dinner, so I threw this in my crock pot and am hoping to salvage by cooking through slowly in there, otherwise i wil have wasted this roast for nothing. It was also very pale and needed to be seared on the stove for some color before it goes in the oven or something because the outside was still an unappetizing pale yellow with the flour and all when it was done. I had no juices either until I cut into the roast and it was very juicy, but the meat was very tough. I have to defrost something else for dinner now. What a disappointment for me because I was so excited to make this. Maybe like I said, the cut of meat was inferior, I don't know, but this method didn't work for me. Sorry.
Directions See How It's Made
- I am estimating the ingredient amounts. It really depends on the size of the roast you want to cook. I used a 5.5 lb roast last time and it came out perfect.
- Rinse and pat dry roast.
- Cover all sides of roast with coat of butter. Use as much butter as required to cover.
- Pat all sides of roast with flour. Use as much flour as required to cover.
- Cook roast in 325 degree oven for 1 hour.
- Remove roast, cover with foil and let sit for 20 minutes.
- To make gravy (recommended), spoon of fat from pan drippings.
- Put pan over heat and mix in 1/3 cup flour and salt (to taste). Use a slotted spoon to scrape the pan and combine in pan drippings from the roast.
- Mix in water and flour and continue stirring and adding water and flour until gravy reaches desired thickness.