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Eye of Round Roast with Pan Juices

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 10 mins
Cook time 1 hr, 13 mins
Yield Serves 8
This easy roast comes together quickly thanks to a superfast pan sauce made from two ingredients.

Ingredients

  • 1 eye of round roast, about 3 1/2 lb., trimmed
  • Salt and pepper
  • 2 teaspoons olive oil
  • 1/2 cup dry red wine
  • 1 cup low-sodium beef broth

Nutrition Information

  • calories 261
  • fat 6 g
  • satfat 2 g
  • protein 45 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 71 mg
  • sodium 324 mg

How to Make It

  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.