Sunday Supper

An inexpensive beef roast turns into Swiss melts

Slow roasted eye of round with mushroom gravy.
Slow roasted eye of round with mushroom gravy. (karoline boehm goodnick for the boston globe)

Eye of round is a lean, inexpensive, and sometimes tough cut of beef that is typically braised to maintain moisture and tenderize. You can also roast it, if you’re careful. Rub the outside with dry mustard and smoked paprika, and cook it in a very hot oven briefly to brown the outside and toast the spice crust. Then, lower the oven temperature dramatically to 250 degrees, so the meat does not dry out while it cooks through. Once you reach the desired internal temperature (120 degrees if you’re looking for medium-rare meat), let it rest while the temperature inches up about 10 degrees. Some butchers tie on an extra layer of fat to keep the top of the roast moist. Leave this intact; it will crisp nicely during the initial high temperature roasting. Simmer a simple mushroom gravy and ladle it over the slices of meat.

On Day 2, gently warm the mushroom gravy, spread onion rolls with a horseradish cream and Swiss cheese, layer on thinly sliced beef and broil to melt the cheese and turn the sandwiches into a savory, hearty meal.


(For beef roast, sandwiches)

1 beef eye of round roast

(about 3 pounds)

1 tablespoon butter

3 tablespoons sour cream

1 cup grated Swiss cheese

2 teaspoons bottled

white horseradish

1 onion

1 pound crimini mushrooms

½ bunch fresh parsley

Salt and pepper

1 tablespoon canola oil

½ teaspoon dry mustard

1 teaspoon smoked paprika

2 tablespoons Worcestershire


1 tablespoon flour


1 cup chicken stock

4 onion rolls

Karoline Boehm Goodnick can be reached at