Ingredients
Scale
- 3–5 pounds of the eye of round roast
- One tablespoon of olive oil
- Two teaspoons of kosher salt
- One teaspoon of black pepper
- 1/2 teaspoon of dried thyme
- Four cloves of garlic, minced
- ½ cup of red wine
- ½ cup of beef broth
- Two tablespoons of cold butter, cubed
- Aluminum foil
Instructions
- Make a paste with the oil, salt, pepper, thyme, and garlic, then rub it all over the roast meat. You should set it aside for 1 hour at room temperature.
- Preheat the oven to 500 degrees F 40 minutes into the hour.
- Place two sheets of aluminum foil large enough to cover the roast on a baking sheet.
- Then you can now place the meat on the foil sheets and put it all in the oven. Six minutes per pound of meat to roast.
- Reduce the heat to low and whisk in the butter cubes one at a time until they are fully absorbed into the sauce.
- Then season the meat with salt and pepper to taste, then put it aside.
- Serve the meat in ½ inch thick slices with a dollop of pan sauce on top.
You can watch this video recipe to know how to cook the eye of a round roast in the oven.