Beef Roast and Onion Gravy

Name: Beef Roast and Onion Gravy
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 12 servings
Cuisine: american
Ingredients: 2 tablespoons vegetable oil; 2 tablespoon chopped onion; 3 cloves garlic, minced; 1/8 teaspoon dried parsley flakes; 1/2 teaspoon ground black pepper; 3 1/2 cups Swanson® Beef Stock; 1 beef eye round roast (about 3 pounds); 1/3 cup all-purpose flour

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Total: 1 hr 15 min

Prep: 10 min
Cook: 1 hr 5 min

Yield: 12 servings

Total: 1 hr 15 min

Prep: 10 min
Cook: 1 hr 5 min

Yield: 12 servings

Ingredients

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2 tablespoons vegetable oil

2 tablespoon chopped onion

3 cloves garlic, minced

1/8 teaspoon dried parsley flakes

1/2 teaspoon ground black pepper

3 1/2 cups Swanson® Beef Stock

1 beef eye round roast (about 3 pounds)

1/3 cup all-purpose flour

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.