Tender Eye of Round Roast

Name: Tender Eye of Round Roast
Total time: 150
Yield: 12
Ingredients: 4 cloves garlic, minced; 1 tablespoon olive oil; 2 teaspoons kosher salt; 1 teaspoon black pepper; 0.5 teaspoon dried thyme; 1 (3 pound) beef eye of round roast; aluminum foil; 0.5 cup dry red wine (merlot or cabernet sauvignon); 0.5 cup beef broth; 2 tablespoons cold butter, cubed

Recipe by Reynolds KitchensR from allrecipes.com

Dinner 3 Hr. 30 Mins.

Ingredients

12 servings

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4 cloves garlic, minced
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1 tablespoon olive oil
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2 teaspoons kosher salt
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1 teaspoon black pepper
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0.5 teaspoon dried thyme

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1 (3 pound) beef eye of round roast
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aluminum foil
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0.5 cup dry red wine (merlot or cabernet sauvignon)
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0.5 cup beef broth
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2 tablespoons cold butter, cubed

Instructions

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).
Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets.
Roast in the preheated oven for 18 minutes.
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.
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.
Remove roast and set it on a cutting board to rest.
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.
Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.