Tasty, tender eye of round roast. Expand your culinary arsenal with this hearty, paleo-friendly meal.
Ingredients
- garlic: 4 clove (minced)
- olive oil: 1 Tbsp
- kosher salt: 2 tsp
- black pepper: 1 tsp
- thyme: 0.5 tsp (dried)
- beef eye of round roast: 1 piece (3 pound)
- aluminum foil:
- dry red wine (merlot or cabernet sauvignon): 0.5 cup
- beef broth: 0.5 cup
- butter: 2 Tbsp (cubed, cold)
Metric Conversion
Stages of cooking
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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).
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Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets. Dotdash Meredith Food Studios
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Roast in the preheated oven for 18 minutes. Dotdash Meredith Food Studios
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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.
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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. Dotdash Meredith Food Studios
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Remove roast and set it on a cutting board to rest.
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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. Dotdash Meredith Food Studios
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Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.
