Olive Oil Roast with Red Wine Jus
It’s not quite Christmas dinner until the savory, juicy roast gets placed dead center on a serving platter. The red wine jus really helps preserve the flavors of the meat, so you get a tender, moist bite every time.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: Serves 6 to 8 1x
- Category: Entrées
- 1 (4- to 5-pound) eye of round roast
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 2 sprigs fresh thyme
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 2 tablespoons unsalted butter, cold, cut into cubes
- Remove the roast from the fridge and let the roast sit at room temperature for 1 hour. Preheat the oven to 500 degrees F. Generously coat a roasting pan with cooking spray.
- In a small bowl, combine the oil, garlic, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Rinse and pat the roast dry, then rub with the garlic mixture. Transfer to the roasting pan and roast for 25 minutes.
- Reduce the oven temperature to 170 degrees F. Remove the pan from the oven and cover tightly with aluminum foil. Return to the oven and roast for 1 hour, or until an instant-read thermometer inserted in the thickest part of the meat registers 120 to 125 degrees F for rare, 130 to 140 degrees F for medium-rare, or 140 to 150 degrees F for medium. (The USDA recommends a minimum internal temperature of 145 degrees F.)
- When the roast is finished, remove from the pan and let rest while preparing the jus. Place the roasting pan over medium-high heat on the stove. Add the wine and broth. Bring to a simmer and reduce the liquid by half; lower the heat to medium-low and whisk in the cubes of butter one at a time until they’re incorporated. Add salt and pepper to taste.
- Slice the roast into 1/2-inch-thick slices and serve with the pan sauce poured on top.
Keywords: olive oil roast, red wine jus, olive oil, roast, red wine, jus