Tender Eye of Round Roast

1. 1

   Combine the garlic, oil, salt, pepper, and thyme into a paste; rub it all over the beef roast. Let it sit at room temperature for 1 hour. After 40 minutes, preheat the oven to 500 degrees F (260 degrees C).

2. 2

   Lay two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Set the beef roast on the foil sheets.

3. 3

   Roast in the preheated oven for 18 minutes.

4. 4

   Remove from the oven; fold the foil up to wrap the roast, then return it to the oven. Lower the oven temperature to 170 degrees F (75 degrees C) and roast for one hour.

5. 5

   After one hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F for a rare center, 130-140 degrees F for a medium-rare center, and 140-150 degrees F for a medium center.

6. 6

   Remove the roast and place it on a cutting board to rest.

7. 7

   Pour any drippings from the roast into a saucepan; stir in the red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce the heat to medium-low and whisk in the cubes of butter, one at a time, until blended into the sauce. Season with salt and pepper to taste and set aside.

8. 8

   Slice the roast into 1/2-inch thick slices and serve with the pan sauce poured on top.

• Calories 334.75 kcal Moderate
• Protein 13.19 g Good Source
• Carbs 10.59 g Moderate
• Total Fat 25.07 g High
• Saturated Fat 9.79 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 49.45 mg Moderate
• Sodium 1289.56 mg High
• Fiber 0.16 g Low Source
• Sugar 0.08 g Low Source
• Added Sugar 0.05 g Low Source
• Calcium 157.44 mg Moderate
• Iron 0.8 mg Low Source
• Potassium 186.62 mg Low Source
• Vitamin A 0.86 mcg_rae Low Source
• Vitamin C 17.07 mg Moderate
• Vitamin D 0.57 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Sulfites
• Garlic 🧄
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