Slow-Roasted Beef And Gravy

Oxmoor House
7 servings (3 ounces cooked beef and 1/4 cup gravy)


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1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/2 (2.6-ounce) package golden onion soup mix (such as Lipton Recipe Secrets)
Cooking spray
2 teaspoons olive oil
1 3/4 pounds eye-of-round roast, trimmed
1 cup water
1/3 cup dry red wine
2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons chopped fresh parsley


Combine first 5 ingredients; set aside.

Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add beef, and cook 2 minutes on each side or until browned.

Sprinkle beef with soup mix mixture; add 1 cup water and wine to pan. Bring to a boil. Cover, reduce heat, and simmer 2 hours.

Place beef on a platter, reserving liquid in pan; cover beef with foil. Let stand 10 minutes before slicing.

Combine flour and 2 tablespoons water; add to cooking liquid. Simmer 8 to 10 minutes or until thick; add parsley. Serve over beef.

Created date

March 2010

Nutritional Information

Calories 207
Fat 9.1 g
Satfat 3.1 g
Protein 24.6 g
Carbohydrate 5.7 g
Cholesterol 60 mg
Iron 2.1 mg
Sodium 512 mg
Caloriesfromfat 40 %
Fiber 0.6 g
Calcium 22 mg