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Roast beef

I usually make my eye of round roast beef in the sous vide, but today I made it like Mom did, in the oven.

Preheat the oven to 375°F.

I got a 2.3 lb. eye of round roast beef.

There's usually a layer of fat on one or more sides.

Remove this and and silverskin. Season with salt, freshly ground black pepper, garlic powder, and spritz with olive oil spray.

Put on a rack in a roasting pan with 8 oz. of water in the bottom of the pan.

Roast for 20 minutes at 375°F. Rotate the pan 180° and drizzle the roast with soy sauce. Add more water to the pan if it's drying out.

I used a continuous temperature probe but you can just check periodically. I set the probe alarm to 120°F as it will continue to cook a bit after removing from the oven.

Remove from the oven when it reaches 118°F internal temperature. Let rest for 30 minutes. [I originally used 120°F, then 119°F.]


Heat a little water in the bottom of a saucepan and add a tablespoon of More than Gourmet demi glace concentrate and dissolve. Add the juices from the saucepan. [Original recipe: Heat 8 oz. of water to the juices in the roasting pan. Add a couple tablespoons of More than Gourmet demi glace concentrate and dissolve. This is concentrated stock made from real bones and such with no fillers. And unlike packaged broth, it keeps basically forever in the refrigerator. I highly recommend it.]

Take 8 to 12 oz. of cold water and add 1/4 cup of all-purpose flour, stirring thoroughly so there are no lumps. Add the flour and water slurry to the stock base. Bring to just under boiling, lower the heat and cook for 5 minutes. Add soy sauce to taste, probably a couple ounces.

Strain. It should make about 16 oz. of gravy.

Slice and freeze

Made 4 servings of 4.5 oz. for dinner with 4.5 oz. gravy. And 3 servings diced for stir-fry. 2x 2.8 oz. and 1x 2.5 oz.

Dinner servings packaged for freezing.

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