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Beef Roast and Onion Gravy




Source of Recipe


Brendasin

In this recipe, some of the Beef Broth with Onion is used as a basting sauce for the roast to keep it moist and flavorful, and the rest is used to make the onion-studded pan gravy.

Serves: 12

3-lb. beef eye round roast, (lean)
2 cans (14 oz. each) Swanson® Seasoned Beef Broth with Onion
1/2 tsp. garlic powder
1/2 tsp. Pepper
1/3 cup all-purpose flour

Put beef in roasting pan. Mix 3/4 cup broth, garlic and pepper. Brush beef with broth mixture.

Roast at 350°F. for about 1 hr. or until meat thermometer reads 155°F., basting occasionally with broth mixture. Remove beef.

Mix remaining broth and flour. Stir into roasting pan. Cook and stir until mixture boils and thickens. Serve with beef.


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