2 1/2 pounds beef eye of round roast or top round roast, all fat trimmed off
Cooking spray or oil mister
3 garlic cloves, sliced into very thin slivers
1/4 teaspoon kosher salt, plus more as needed
1 tablespoon Dijon mustard
1/2 teaspoon dried rosemary
1/4 teaspoon freshly cracked pepper, plus more as needed
2 tablespoons all-purpose flour
2 cups Swanson beef stock

Remove the roast from the refrigerator about 1 hour before cooking to reach room temperature.

Preheat the oven to 500 degrees Fahrenheit. Lightly spray a roasting pan with oil.

Using a sharp knife, pierce holes in the roast about 1/2 inch deep and insert slivers of garlic in each. Season with 1/4 teaspoon of the salt, rub the mustard all over the roast, and sprinkle with the rosemary and pepper. Put the roast in the roasting pan.

Roast for 20 minutes. Reduce the oven temperature to 250 degrees Fahrenheit and roast until a thermometer registers 135 degrees Fahrenheit for rare, 140 degrees Fahrenheit for medium-rare, 150 degrees Fahrenheit for medium, and 155 to 160 degrees Fahrenheit for well-done, about 1 hour 15 minutes or longer. Remove the roast from the oven and let rest 10-15 minutes. (The temperature will rise an additional 5-10 degrees as it sits.)

In a small saucepan, whisk together the flour and the beef stock. Bring to a boil over medium heat and cook, whisking occasionally, until thickened, about 1 minute. Pour the pan drippings into the gravy and continue to cook, whisking, for 1 minute. Add a pinch of salt and black pepper to taste, if needed.

Using a good sharp carving knife, thinly slice the roast and serve with gravy.


  • Calories 197
  • Fat 6 g
  • Saturated Fat 2 g
  • Cholesterol 87 mg
  • Carbohydrates 2 g
  • Fiber 0 g
  • Protein 33 g
  • Sugars 0 g
  • Sodium 291 mg

Serves 10 (3 ounces beef + 3 tablespoons gravy)

Recipe courtesy of The Skinnytaste Cookbook by Gina Homolka with Heather K. Jones, R.D.