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

Summary by Krater

This video details a recipe for an oven-roasted eye of round beef paired with a lazy version of Duchess potatoes and a beef and mushroom jus. The creator concludes that low-temperature roasting yields evenly cooked, tender meat and a uniform temperature throughout.

From the video

Answers: How do you make roast beef au jus and duchess potatoes?

• eye of round roast beef
• low-temperature roasting
• lazy duchess potatoes
• beef and mushroom jus
• thickening with xanthan gum

Ingredients

• 3 to 4 pounds eye round roast
• olive oil
• pepper
• salt
• garlic
• rosemary
• 3 to 4 pounds Yukon Gold potatoes
• 8 ounces cheddar cheese
• 4 eggs
• 4 oz butter
• milk
• 1/2 cup red wine
• 1 quart beef stock
• 1 tbsp Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend
• onion powder
• dried mustard
• 1/2 tsp xanthan gum

What it concludes

• Extreme slow roasting gets you tender meat that is incredibly evenly cooked, but it does not create browned flavor.
• Basting the roast with fat and positioning the fat cap on top helps baste the meat as it melts.
• Yukon Gold potatoes in particular are resistant to turning gluey when whipped.
• Xanthan gum provides the same thickness regardless of whether the sauce is very hot or not.
• Aging red wine in bourbon barrels gives it a delicious vanilla flavor that goes amazing with beef.