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How to Make Tender Eye of Round Roast - A Step-by-Step Guide

Looking for a delicious and easy beef roast recipe? Look no further than this tender eye of round roast recipe! This cut of beef can sometimes be a bit tough, but with the right cooking method and seasoning, you can turn it into a juicy and flavorful main dish that your family and friends will love. Whether you're hosting a dinner party or just want a hearty meal for a cozy night in, this recipe is sure to impress.

Eye of round roast comes from the rear leg of the cow and is a lean cu...

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Ingredients

  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 (3 pound) beef eye of round roast
  • aluminum foil
  • ½ cup dry red wine (merlot or cabernet sauvignon)
  • ½ cup beef broth
  • 2 tablespoons cold butter, cubed

Information

  • Prep Time: 1 hr
  • Cook Time: 1 hr 30 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 12

  • 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).
  • Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets.
  • Roast in the preheated oven for 18 minutes.
  • 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.
  • 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.
  • Remove roast and set it on a cutting board to rest.
  • 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.
  • Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.

    • Nutrition

    279 cal.

    • Total Fat: 19g
    • Saturated Fat: 8g
    • Cholesterol: 74mg
    • Sodium: 423mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Protein: 23g
    • Vitamin C: 0mg
    • Calcium: 11mg
    • Iron: 2mg
    • Potassium: 405mg

    Categories

    Roast beef recipes
    Beef recipes
    Main recipes
    Roasts recipes