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.
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:2 hours
Total Time:2 hours 15 minutes
Yield:Serves 6 to 8 1x
Category:Entrées
Ingredients
Scale
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
Instructions
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.
