Eye-Of-Round Roast With Onion Sauce Recipe

Name: Eye-Of-Round Roast With Onion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-pound) beef eye-of-round roast; 1/2 cup Chablis or other dry white wine; 1/4 cup white wine vinegar; 1 tablespoon minced fresh parsley; 1 teaspoon dried whole thyme; 1 teaspoon dried whole rosemary, crushed; 1/4 teaspoon ground red pepper; 1 clove garlic, minced; Vegetable cooking spray; 2 cups water; 2 large onions, thinly sliced and separated into rings; 1 cup skim milk; 1 tablespoon cornstarch; 2 tablespoons Dijon mustard

Servings: persons

1 (3-pound) beef eye-of-round roast
1/2 cup Chablis or other dry white wine
1/4 cup white wine vinegar
1 tablespoon minced fresh parsley
1 teaspoon dried whole thyme
1 teaspoon dried whole rosemary, crushed
1/4 teaspoon ground red pepper
1 clove garlic, minced
Vegetable cooking spray
2 cups water
2 large onions, thinly sliced and separated into rings
1 cup skim milk
1 tablespoon cornstarch
2 tablespoons Dijon mustard

1
Trim fat from roast. Place roast in a shallow dish. Combine wine and next 6 ingredients, stirring well. Pour mixture over roast. Cover and marinate in refrigerator 8 to 10 hours, turning occasionally.
2
Remove roast from marinade, reserving marinade. Place roast on rack of a broiler pan coated with cooking spray. Insert meat thermometer into thickest part of roast, if desired. Pour water into broiler pan. Cover with aluminum foil, and bake at 450u00b0 for 20 minutes. Uncover and bake an additional 55 minutes or until meat thermometer registers 150u00b0 (medium-rare), basting roast frequently with marinade.
3
Let roast stand 15 minutes; cut diagonally across grain into thin slices. Transfer sliced meat to a serving platter, and keep warm.
4
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion; cook 15 minutes or until tender, stirring frequently. Combine milk, cornstarch, and mustard, stirring until smooth. Gradually add milk mixture to onion, stirring constantly until thickened and bubbly. (Mixture will first appear curdled but will smooth out as it cooks.) Serve with roast.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (3-pound) beef eye-of-round roast, 1/2 cup Chablis or other dry white wine, 1/4 cup white wine vinegar, 1 tablespoon minced fresh parsley, and more.

Yes, Eye-Of-Round Roast With Onion Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eye-Of-Round Roast With Onion Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions