Food Town Eye of Round Roast with Pan Sauce

Prep: 5mins

Cook: 1hr 5 mins

Ingredients for the Roast

• 1 Tbs. Olive oil may substitute for vegetable or canola oil
• 1 tsp. Kosher salt
• 1 tsp. Granulated garlic
• Freshly ground black pepper to taste
• 1 Eye of round roast, 3 lbs.

Ingredients for the Pan Sauce

• pan drippings from cooking the roast
• 2 Tbs. red wine, such as cabernet or merlot
• 1 cup beef broth
• 2 Tbs. unsalted butter softened
• 2 Tbs. all-purpose flour

Instructions

Prepare the Roast the Night Before

• Slather the roast with olive oil on all sides, then season it with salt, garlic, and black pepper. Place the roast into a large freezer bag, seal the bag, and then place it in a bowl in the refrigerator.

Make the Roast

1. 1-2 hours before you want to cook the eye of round roast, remove it from the plastic bag and let it rest on the counter, uncovered. This will allow the roast to rest and also remove the chill from the meat, enabling it to cook much more evenly.
2. Preheat the oven to 450°F. Place the prepared roast into a greased 12-inch cast-iron skillet or roasting pan, then place it in the oven on the center rack.
3. Roast the meat, uncovered, for 20-25 minutes, or until it is nicely browned all over, both top and bottom.
4. Reduce the oven temperature to 325°F. Continue to cook the roast, uncovered, for 45-60 minutes, or until it reaches 125 degrees F. at the center of the roast. Begin testing the internal temperature of the roast around the 40-minute mark to ensure you don’t overcook it – this is crucial.
5. When the roast reaches an internal temperature of 120-125°F at the center, remove it from the oven and place it on a large cutting board. Cover the roast well with foil, then let it rest for 20-30 minutes.

To Make the Pan Sauce

1. While the roast rests, prepare the pan sauce. Over medium heat, add the wine to the drippings in the skillet or roasting pan, using a whisk to loosen any attached bits of fond stuck to the bottom of the skillet. Continue whisking until the wine is nearly evaporated, then stir in the broth and heat until it simmers.
2. In a small bowl, combine the butter with the flour to form a paste, then add to the simmering broth, cooking over medium-low for 8-10 minutes or until nicely thickened; season the sauce to taste with salt and pepper.
3. Finally, serve with mashed potatoes and your favorite vegetable.

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