Try this Beef Roast and Onion Gravy by LMB recipe, or contribute your own.Suggest a better description
Heat the oven to 400°F.
Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper.
Roast for 1 1/2 hours for medium-rare or until desired doneness. Remove the beef from the pan. Let the beef stand for 15 minutes before slicing.
Pour the juices from the roasting pan into a skillet and heat over medium heat. Add the onion, garlic, parsley and remaining black pepper to the pan. Cook and stir until the onion is tender-crisp, scraping up the browned bits from the bottom of the pan. Remove the onion and set aside.
Add the flour and cook over medium heat stirring frequently until browned. Add the beef broth and cooked onions. Cook until the gravy boils and thickens.
Let roast stand for 10 minutes before slicing. Serve with the gravy.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 168 (75%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 2.8mg||1 %|
|Sodium 75.2mg||3 %|
|Potassium 150.6mg||4 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 10.6g|
|Protein 3.4g||5 %|
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Calories per serving: 223
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