Eye round roast: This a lean cut of beef that should be cooked to rare or medium rare and sliced very thinly, it will be a tender roast and very juicy. Choose a roast with a thin layer of fat on top. This will make the beef juicy and flavorful.
- Pour broth in the bottom of pot and place carrots around the roast.– Put in preheated 275°F oven and roast uncovered for 45 minutes.-If the internal temperature registers 125°F (for rare) , it is done. For medium, cook another 10 minutes or when thermometer registers 140°F.
- Remove carrots to a bowl covered with foil if you want to make gravy.
– Stir Arrowroot or cornstarch and water in a measuring cup, pressing out any lumps. Heat the pan juices to a simmer and add the Arrowroot and water. Stir well and heat to a low boil.
The gravy will thicken as it cooks. Lower to simmer while you thinly slice meat and serve gravy with roast and carrots.
_ Serve with mashed potatoes or mashed cauliflower.