Tender Eye of Round Roast recipe
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Ingredients
- 1 tablespoon olive oil 2 teaspoons kosher salt 1 teaspoon black pepper ½ teaspoon dried thyme 4 cloves garlic, minced 1 (3 pound) beef eye of round roast ½ cup dry red wine (merlot or cabernet sauvignon) ½ cup beef broth 2 tablespoons cold butter, cubed Reynolds Wrap® Aluminum Foil
Nutrition Info
- 685.2 caloriescarbohydrate: 2.2 gcholesterol: 198.9 mgfat: 25.6 gfiber: 0.3 gprotein: 99.7 gsaturatedFat: 10 gservingSize: -sodium: 1230.8 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Tender Eye of Round Roast
Directions
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Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. 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.
When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4, reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.