Tender Eye of Round Roast

Ingredients

• 4 cloves garlic , minced
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 0.5 teaspoons dried thyme
• 1 beef eye of round roast , 3 pound
• aluminum foil
• 0.5 cups dry red wine , merlot or cabernet sauvignon
• 0.5 cups beef broth
• 2 tablespoons cold butter , cubed

Instructions

1. 1

   Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C).

2. 2

   Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets.

3. 3

   Roast in the preheated oven for 18 minutes.

4. 4

   Remove from the oven; fold up the foil so it wraps the roast then return it to the oven. Reduce oven temperature to 170 degrees F (75 degrees C) and roast for one hour.

5. 5

   After an hour, check the internal 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.

6. 6

   Remove roast and set it on a cutting board to rest.

7. 7

   Transfer any drippings from roast into a saucepan; stir in red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce heat to medium-low and whisk in cubes of butter, one at a time, until incorporated into sauce. Add salt and pepper to taste and set aside.

8. 8

   Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.