Eye of the Round Roast

Added August 18, 2020 in

eye of the round Hugh Maguire

Eye of the Round Roast with Homemade Gravy

A weekend family classic, the Eye of the Round Roast is a beautiful, tender piece of beef. We recommend enjoying a tender, Irish, Eye of the round roast with vegetables with home made gravy.


  • 1 head of garlic (about 12 cloves), cut in half
  • 5 thyme sprigs, leaves picked, plus 1 extra
  • 1kg Eye of the Round Roast
  • 3–4 tbsp olive oil
  • 4 large onions, sliced
  • 150g plain flour
  • 500ml red wine
  • 1.5 litres hot beef stock


Take the beef out of the fridge about an hour before cooking, to let it come up to room temperature.

Preheat the oven to 150°C

Preheat a frying pan until very hot, then sear the beef over high heat until it’s coloured on all sides. Place the beef in a large, roasting tray with the garlic halves and the thyme sprig and roast for about 85 minutes for medium-rare (or until it reaches 68°C in the centre if you have a meat thermometer). Add 10–12 minutes for medium (or until it reaches 72°C in the centre)

Transfer the beef to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes, and anything up to 40 minutes, before serving.

Meanwhile, to make the gravy, place the roasting tray over low heat on the hob, add the onions to the juices in the tray and cook gently for about 20 minutes, stirring occasionally, until really soft and caramelised. Stir in the flour until combined, then whisk in the red wine, making sure there are no lumps. Bring to the boil, whisking, then bubble rapidly until the red wine has reduced by half. Stir in the hot stock, then cook over medium heat for about 8 minutes, stirring occasionally, until reduced to a thick gravy.

Carve the beef thinly and pour the gravy into a warm jug.

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