Recipes Main Dishes Beef Tender Eye of Round Roast 4.4 (244) 211 Reviews 50 Photos Tasty, tender eye of round roast. Expand your culinary arsenal with this hearty, paleo-friendly meal. Submitted by Reynolds KitchensR Updated on February 22, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 50 50 50 50 50 Prep Time: 1 hr Cook Time: 1 hr 30 mins Total Time: 2 hrs 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 4 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons kosher salt 1 teaspoon black pepper ½ teaspoon dried thyme 1 (3 pound) beef eye of round roast aluminum foil ½ cup dry red wine (merlot or cabernet sauvignon) ½ cup beef broth 2 tablespoons cold butter, cubed Directions 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. Dotdash Meredith Food Studios Roast in the preheated oven for 18 minutes. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top. Editor's Note: This recipe is by Russ Crandall of The Domestic Man. I Made It Print Nutrition Facts (per serving) 279 Calories 19g Fat 1g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 279 % Daily Value * Total Fat 19g 25% Saturated Fat 8g 39% Cholesterol 74mg 25% Sodium 423mg 18% Total Carbohydrate 1g 0% Dietary Fiber 0g 0% Protein 23g 45% Vitamin C 0mg 0% Calcium 11mg 1% Iron 2mg 9% Potassium 405mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved