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Slow-roast beef eye of round, with mushroom jus and baked mash

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Rating: 4.5; Vote: 4

Slow-roast beef eye of round, with mushroom jus and baked mash RECIPE, FEEDS 6-8 For the beef and jus/gravy 1 3-4 lb (1. 5 kg) eye of round roast 1 head of garlic a few sticks of rosemary and/or thyme butter salt pepper oil 1 quart (4 cups, 28 oz, 830 ml) beef stock 1/2-1 cup (100-200 ml) red wine (optional) 1-3 tablespoons dried mushroom powder 1-3 tablespoons onion powder 1 teaspoon mustard powder 2 teaspoons cornstarch (or 1/2 teaspoon xanthan gum) For the potatoes 3-4 lbs (1. 5 kg) potatoes (like yukon golds for this) 1 stick (4 oz, 113 g) butter 8 oz (225 g) cheddar cheese, grated 4 egg yolks milk salt pepper Heat a large, oven-safe pan to medium-high, and heat your oven to 170 F / 75 C (of whatever temperature around there that your oven will hold. Crush the garlic cloves no need to peel them if they don't have a lot of black mold. Coat the roast in oil, salt and pepper. Sear the beef on all sides. When it's almost done, put in a bunch of butter (maybe 2-4 oz, 50-100 g) the garlic and rosemary/thyme. Coat the roast in the melted butter, position it fat-side-up in the pan and transfer to the pan to the oven. Roast until the internal temperature is 125-130 F / 50-55 C for medium rare to medium, 5-6 hours. Cut the potatoes into even chunks for boiling (I would only bother peeling them if they're baking potatoes) and boil them until fork-tender. Drain them, return them to the hot pot, melt in the butter, put in the cheese, egg yolks, lots of pepper and a pinch of salt to begin with. Mash until smooth. Add more salt to taste, and milk until you get the texture of stiff mashed potatoes. Grease a wide baking dish, scoop the potatoes in and brush the top with melted butter. When the roast comes out, up the oven to 400 F / 200 C and bake for about a half hour. If the top isn't very brown by the end, turn on the broiler. Let the roast rest on a cutting board. Turn the heat on high under the pan that contains the roast drippings, garlic, herbs, etc. Stir constantly when it starts sizzling. When it seems about to burn, deglaze with the wine (if not using wine, use the stock. Put in the beef stock, mushroom powder, onion powder and mustard powder and bring to a boil. Reduce the liquid by a third to a half. If thickening with cornstarch, mix it with a just enough water to make a slurry. If using xanthan gum, mix it with just enough oil to dissolve it. Add the thickener to the liquid, let boil for a minute, then taste for thickness and seasoning. (NOTE: This amount of thickening is designed to get you something that could still be called a jus. If you want a gravy, you'll need more thickener) Strain, and discard the solids. Slice the roast as thin as possible against the grain. Scoop some potatoes on a plate, flood the plate with hot jus (hot enough to reheat the now-cold meat, put on some beef on the jus, and garnish with curly parsley if you're feeling tacky
Date: 2020-05-07

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Comments and reviews: 10

graefx
But I hate nutmeg [Babish would like to know your location] Last time I cooked a eye of round I did a carry over method. Put it in the oven as hot as possible and blast it for 5-10 minutes per lb depending on your target temperature. Then turn off the oven and DONT OPEN UNTIL THE END. 5 to 6 hours later its perfectly edge to edge pink. But you lose out all the needed parts for a sauce.
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Swxxt
Great video Adam! Replying here in hopes you see it. Can you do an episode on bay leaves? There is much disagreement regarding whether or not bay leaves do anything or have any real affect in food. Perhaps some tests in water and possibly some dishes with and without. Thanks! You're the best, you.
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Guest
doubt adam will see this but these videos have helped me so much! i ve always enjoyed cooking but these videos have made me really love it! making the pizza tomorrow and the shortrib on friday! lockdown has given me a lot of time to work on the recipes i ve wanted to try for a while
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KingSandvich
Hey Adam. My SO has an allergy to mushrooms. If you have a second, I'm curious if you had any suggestions for substitutions as far as this dish goes. Obviously, anyone feel free to answer this question. I'd appreciate the help no matter what!
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SpeeDim
Thanks for another recipe! Only thing I'm not too fond of is using that much stock. Just by looking at the final sauce I know it will be too meaty/mushroomy and generally strong for some people. But that's why we cook at home, we adjust. Cheers!
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Vardhan
I immediately loled at the sight the video name don't know why Maybe bcs I thought someone getting roasted for cheap at a wedding I haven't even started the video cant stop giggling like an idiot
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Isela
I know this has been said a lot, but I just love the way he explains things. He really makes it sound like a recipe anyone can make. His journalism skills really show in his videos and I love it!
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G-ess-kay
Adam Does wine taste really matter? So many conflicting reviews of the same wine and experiments demonstrate the placebo effect quite evidently. Make the tuesday video on it!
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Pretty
I like watching Adam's videos but I hate the way he prepared food. Everything is raw. Also Adam if you're reading this Kroger has whole milk low moisture cheese now.
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Pierre
Great video! Also, would it possible to explain the differences in thickening the sauce with flour, corn starch or xanthan gum or anything other thickening agent?
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