Prep Time 15 min
Cook Time 3 Hr 15 Min
Servings 6 servings
Difficulty Easy

Ingredients

  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1 (2 1/2 to 3 lb.) boneless beef eye roast
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 large onion
  • 1 clove garlic
  • 1 (14 oz.) can beef broth
  • 1 tbsp. Worcestershire sauce
  • 1/2 tsp. dried thyme leaves
  • 1 bay leaf
  • 3/4 cup water
  • 1/4 cup all-purpose flour
  • Hot cooked noodles

Directions

  • Step 1

    HEAT oven to 325° F. Heat oil in 6-quart Dutch oven over medium-high heat. Season roast with salt and pepper. Cook roast in hot oil until well-browned on all sides. Remove roast from Dutch oven.

  • Step 2

    ADD onion and garlic to pan drippings. Cook over medium-low heat 10 minutes or until tender, stirring occasionally. Add beef broth, Worcestershire sauce, thyme and bay leaf. Bring to a boil. Remove from heat. Return roast to Dutch oven. Cover with tight-fitting lid.

  • Step 3

    PLACE in oven. Cook 3 hours or until tender. Remove roast to cutting board. Cover with foil to keep warm.

  • Step 4

    WHISK water and flour in small bowl until smooth. Stir into hot liquid in Dutch oven. Cook over medium heat, stirring constantly, until thickened and bubbly. Simmer over low heat an additional 5 minutes.

  • Step 5

    SLICE roast. Serve over noodles with gravy.

Serving size
(1/6 of recipe)

  • Calories 480
  • Calories from Fat100g
  • Total Fat 12g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 130mg
  • Sodium 310mg
  • Potassium 0mg
  • Total Carbohydrates 34g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 55g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet