Prepare a roast with pan gravy on a lazy Sunday. In one-pan, this dish makes a great ending to a weekend with family and friends.
Yield: 4 servings
- 1 3 lb. beef eye of round roast
- Salt and freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil
- 2 carrots, peeled and cut into medium dice
- 8 Yukon Gold potatoes, peeled and halved
- 1 tablespoon minced fresh thyme
- 3 cloves garlic, crushed
- 1 tablespoon all-purpose flour
- 1/2 cup dry red wine
- 1 cup chicken stock
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream
Preheat the oven to 375°F on Convection Bake.
Season the beef with salt and pepper. In a large roasting pan, heat the oil over high heat until smoking. Add the roast and brown on all sides, about 4 minutes. Remove the meat from pan and add the carrots, potatoes, thyme, and garlic. Place the meat on top of the vegetables and roast for about 40 minutes, or until an instant-read thermometer inserted in the center of the roast registers 130°F.
Transfer the roast to a plate, tent loosely with aluminum foil, and set aside to rest. If the vegetables are not cooked through, continue roasting them until tender. Remove the vegetables from the roasting pan and place the pan over medium heat. Add the flour to the pan and whisk. Add the wine and cook to reduce by half. Add the stock, mustard, and cream, and cook, whisking occasionally, until thickened, about 3 minutes. Slice the meat and place on a warmed platter with the vegetables. Serve the gravy alongside
This recipe is from the cookbook: "The Simple Art of Convection Cooking". Available for purchase at the EverythingDacor website: http://everythingdacor.com/store/everything-else/books/the-simple-art-of-convection-cooking-cookbook.html.