Eye Round Roast with Shiitake Gravy
Mashed potatoes make the perfect accompaniment to the classic roast been with onion-mushroom gravy. Shiitake mushrooms make the gravy extra robust in this low-fat recipe.
Recipe from Family Circle
2 tablespoons olive oil
1 eye round roast (about 3 pounds)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small onion, finely chopped
1/2 pound sliced shiitake mushrooms
1/3 cup dry red wine
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
1 14 ounce can beef broth
Heat oven to 450 degrees . Brush 1 tablespoon of the oil over eye round and season with salt and 1/4 teaspoon of the pepper. Roast at 450 degrees for 30 minutes, turning over halfway through. Reduce temperature to 350 degrees and roast for an additional 15 to 20 minutes or until internal temperature registers 130 degrees on an instant-read thermometer for medium rare. Remove from oven and allow to rest, tented with foil, 10 minutes.
In small bowl, whisk flour, nutmeg and pinch of black pepper into broth. Stir broth into onion-mushroom mixture. Simmer for 1 minute, until thickened.
To serve, slice the roast as thinly as possible. Serve gravy on the side, with mashed potatoes, if desired.
Per Serving: cal. (kcal) 283, Fat, total (g) 9, chol. (mg) 70, sat. fat (g) 2, carb. (g) 7, fiber (g) 1, pro. (g) 40, sodium (mg) 381, Percent Daily Values are based on a 2,000 calorie diet