1 Hour, 30 Minutes
1 eye of round roast, about 3 ½ lb., trimmed
Salt and pepper
2 teaspoons olive oil
½ cup dry red wine
1 cup low-sodium beef broth
1. Preheat oven to 425°F. Season roast all over with salt and pepper.
2. Oil a roasting rack and place it in a roasting pan just large enough to hold the beef.
3. Warm oil in a large skillet over medium-high heat. Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes. Transfer to rack and roast until a meat thermometer inserted into thickest part reads 125°F for medium-rare, 50 to 55 minutes. Remove roast to a cutting board, tent with foil and allow to rest 10 minutes.
4. Place roasting pan on stove over medium-high heat. Pour in wine and cook, stirring to pick any browned bits on bottom of pan, until liquid has reduced slightly, about 3 minutes. Pour in broth, increase heat to high and boil until thickened and syrupy, about 5 minutes.
5. Slice roast against grain into 1/4-inch-thick slices. Arrange on a platter and spoon over some of juices. Serve additional juices on the side.
Nutritional Information Amount per serving
Calories: 261 Fat: 6g Saturated fat: 2g Protein: 45g Carbohydrate: 1g Fiber: 0.0g Cholesterol: 71mg Sodium: 324mg
All You, JANUARY 2011: Eye of Round Roast with Pan Juices
Leftover Idea: Roast Beef Wrap with Horseradish Slaw
¼ cup sour cream
1 tablespoon prepared horseradish
1 cup coleslaw mix or broccoli slaw
2 10-inch flour tortillas
2 cups flat-leaf spinach or arugula
6 ounces sliced roast beef
4 ounces sliced Cheddar
1. In a medium bowl, combine the sour cream and horseradish.
2. Fold in the coleslaw mix and toss to combine.
3. Dividing evenly, top the tortillas with the spinach, roast beef, Cheddar, and slaw.
4. Roll up tightly, folding in the sides.
Real Simple, February 2011: Roast Beef Wrap with Horseradish Slaw