RCI-MT.001.0028.001
Roast Beef Round with Au Jus
Slow roasting makes normally tough eye of round tender.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (2 1/2 pounds) eye of round roast1 unittrimmed of extra fat
- red wine1 cup
- tbs dried thyme2 unit
- tbs dried rosemary1 unit
- tbs each salt and freshly ground black pepper1 unit
- tbs all-purpose flour1-2 unitdepending on how much drippings you get.
- Olive oil1 unit
Method
1
Coat roast with olive oil on all sides. Combine remaining ingredients and rub into all sides of roast.
2
Insert a probe thermometer into the center of the roast. Place on a roasting rack in a large (not nonstick!) roasting pan and bake at 200 degrees F until internal temperature reaches 120 degrees.
3
Remove roast from pan and heat pan over high heat while oven heats to 500 degrees F.
4
Add roast to pan and place pan back in oven. Cook until internal temperature reaches 135 for medium-rare.
5
Remove roast from pan and keep warm.
6
Skim fat from pan juices and reserve 1-2 tbs, depending on how much jus you get. Remove remaining drippings from pan and reserve.
7
Whisk in flour and heat on two burners set on medium high heat. Cook, whisking continuously, until mixture turns light blond.
8
Add reserved drippings and wine to pan and deglaze. Bring to a boil and cook until reduced by 1/3.
9
Serve beef warm with au jus.