Juicy Garlic-Rubbed Eye of Round Roast

Ingredients List

• 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

Cooking Instructions

Lay two large sheets of aluminum foil on a baking sheet, enough to wrap the beef roast. Place the beef roast on top of the foil sheets.

Roast the beef in the preheated oven for 18 minutes.

After an hour, check the roast’s internal temperature using an instant-read thermometer. For a rare center, aim for 120-125°F, for medium-rare, 130-140°F, and for medium, 140-150°F.

Transfer the drippings from the roast into a saucepan, then stir in red wine and beef broth. Bring the mixture to a simmer over medium-high heat and reduce by one-quarter. Lower the heat to medium-low and whisk in butter cubes, one at a time, until fully incorporated. Season with salt and pepper to taste, then set aside.

Note from the Editor:

This recipe comes from Russ Crandall of The Domestic Man blog.

Nutrition Information (per serving)