Tender Eye of Round Roast
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Description
Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.
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
Directions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
Nutrition Facts
serving: 4 servings
calories: 685.2 kcal
carbohydrates: 2.2 g
protein: 99.7 g
saturated fat: 10 g
cholesterol: 198.9 mg
sodium: 1230.8 mg
fiber: 0.3 g
sugar: 0.2 g
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