Tender Eye of Round Roast
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon dried thyme
- 4 garlic cloves, minced
- 3 slices onions
- 1 tablespoon dried parsley
- 3 beef bouillon cubes
- 1 (3 lb) beef eye round
- 1⁄2 cup dry red wine (merlot or Cab)
- 1⁄2 cup beef broth
- 2 tablespoons cold butter, cut up
- aluminum foil
- optional for gravey- 2 tbs flour and warm water (I use water from boiling potatoes to make mash potatoes)
directions
- 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.
- Put roast in a roasting pan on a grate,, top with sliced onions and parsley,, and add two cups water to het pan, plus beef bullion cubes. Roast for 6 minutes per pound.
- Remove from the oven. Cover the roast with the foil and 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 (cover with foil). Transfer any drippings from the roast into a saucepan - or just use the roasting pan -, 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. I have skipped the red wine and beef broth, used water from boiling potatoes, mixed in flour/potatoe water and it still tastes great.
- Slice the roast into desired thickness, I prefer thin, and serve with the pan sauce poured on top.
- Serve with Mash potatoes, gravy and green beans with Balsamic vinegar.
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