Tender Eye of Round Roast

Recipe View Prepare the Roast: In a small bowl, combine the minced garlic, olive oil, kosher salt, black pepper, and dried thyme to create a fragrant paste. (5 minutes)

Recipe View Marinate the Beef: Generously rub the garlic-herb paste all over the beef eye of round roast, ensuring every surface is well coated. Allow the roast to sit at room temperature for 1 hour to allow the flavors to penetrate the meat. (60 minutes)

Recipe View Preheat the Oven: Forty minutes into the marinating process, preheat your oven to a blazing 500 degrees F (260 degrees C). (10 minutes)

Recipe View Prepare for Roasting: Place two large sheets of heavy-duty aluminum foil on a baking sheet, overlapping them to create a secure base. Place the marinated beef roast in the center of the foil sheets.

Recipe View Initial High-Heat Roast: Roast the beef in the preheated oven for precisely 18 minutes. This initial high-heat blast is crucial for developing a rich, flavorful crust. (18 minutes)

Recipe View Wrap and Continue Roasting: Remove the baking sheet from the oven. Carefully fold the aluminum foil tightly around the roast, creating a sealed packet. Return the wrapped roast to the oven and immediately reduce the oven temperature to 170 degrees F (75 degrees C). Roast for 1 hour. (60 minutes)

Recipe View Check Internal Temperature: After one hour, use an instant-read thermometer to check the internal temperature of the roast. For a rare center, aim for 120-125 degrees F; for medium-rare, 130-140 degrees F; and for medium, 140-150 degrees F.

Recipe View Rest the Roast: Remove the roast from the oven and transfer it to a cutting board. Let it rest, still wrapped in the foil, for at least 15 minutes. This resting period is essential for allowing the juices to redistribute, resulting in a more tender and flavorful roast. (15 minutes)

Recipe View Prepare the Pan Sauce: While the roast is resting, carefully transfer any accumulated drippings from the foil packet into a saucepan. Stir in the red wine and beef broth. Bring the mixture to a simmer over medium-high heat and allow it to reduce by approximately 1/4, concentrating the flavors. (10 minutes)

Recipe View Finish the Sauce: Reduce the heat to medium-low and gently whisk in the cold, cubed butter, one cube at a time, until each is fully incorporated into the sauce, creating a smooth and luscious emulsion. Taste and adjust seasoning with salt and pepper as needed. Set the pan sauce aside.

Recipe View Slice and Serve: After the roast has rested, unwrap it and slice it thinly, about 1/2-inch thick, against the grain. Arrange the slices on a serving platter and generously drizzle with the prepared pan sauce. Serve immediately and enjoy!