This easy roast comes together quickly thanks to a superfast pan sauce made from two 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
How to Make It
Preheat oven to 425°F. Season roast all over with salt and pepper.
Oil a roasting rack and place it in a roasting pan just large enough to hold the beef.
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.
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.
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.
The roast was saved only because of an instant read thermometer! I added red onions and mushrooms to the gravy. And cayenne and fresh rosemary. The family thought the gravy smelled great and asked for grits to accompany....
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