Easy Beef Eye Of Round Roast Recipe - Reynolds Brands
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Expand your culinary arsenal with this hearty, Paleo-friendly great meal from Russ Crandall of The Domestic Man.
Last updated: May 20, 2022
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Prep Time
60 minutes
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Servings
4 - 6
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Cook Time
90 minutes
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Course
Main Dish
You’ll Need...
You’ll Need...
Everyday Foil
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Ingredients
- 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
Directions
Step 1Combine the oil, salt, pepper, thyme and garlic into a paste, then add and rub all over the roast meat. Set aside at room temperature for a time of 1 hour. 40 minutes into the hour, pre-heat the oven to 500 degrees F.
Step 2On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the meat on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
Step 3Remove 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 a time of one hour. After an hour, check the internal oven 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.
Step 4When the meat is finished, remove it from the oven 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 the meat aside.
Step 5Slice the meat into 1/2 inch thick slices and serve with the pan sauce poured on top.
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