Tender Eye of Round Roast
- Prep Time: 60 minutes
- Cook Time: 90 minutes
- Servings: 4 - 6
- Course: Main Dish
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 cloves garlic, minced
- 3-5 pounds eye of round roast
- 1/2 cup red wine (Merlot or Cabernet Sauvignon)
- 1/2 cup beef broth
- 2 tablespoons cold butter, cubed
- Reynolds Wrap® Aluminum Foil
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. 40 minutes into the hour, pre-heat the oven to 500 degrees F.
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.
Remove from the oven. Fold up the foil so it wraps the roast then return 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. 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.
Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
Back to top