An eye of round roast is seasoned with a garlic rub, then roasted and served with a rich, flavorsome red wine pan sauce for a hearty meal.
Preparation Time
60 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr 30 mins
Calories
279 Calories
Recipe Instructions
Step 1
Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C).
Step 2
Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.
Step 3
Remove from the oven; fold up the foil so it wraps the roast then return it to the oven. Reduce oven temperature to 170 degrees F (75 degrees C) and roast for one hour.
Step 4
After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
Step 5
Remove roast and set it on a cutting board to rest.
Step 6
Transfer any drippings from roast into a saucepan; stir in red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce heat to medium-low and whisk in cubes of butter, one at a time, until incorporated into sauce. Add salt and pepper to taste and set aside.
Step 7
Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets.
Step 8
Roast in the preheated oven for 18 minutes.
Ingredients
1 tablespoon olive oil
2 teaspoons kosher salt
4 cloves garlic, minced
1 teaspoon black pepper
aluminum foil
1 (3 pound) beef eye of round roast
2 tablespoons cold butter, cubed
0.5 teaspoon dried thyme
0.5 cup beef broth
0.5 cup dry red wine (merlot or cabernet sauvignon)
