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Roast Beef Round with Au Jus

@arecipe.bsky.social

Slow roasting makes normally tough eye of round tender.

Ingredients

  • 1 eye (2 ½ lb) of round roast, trimmed of extra fat
  • 1 cup red wine
  • 2 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 1 tbsp salt
  • 1 tbsp freshly ground black pepper
  • 1–2 tbsp all-purpose flour, depending on how much drippings you get.
  • Olive oil

Instructions

  1. 1
    Coat roast with olive oil on all sides. Combine remaining ingredients and rub into all sides of roast.
  2. 2
    Insert a probe thermometer into the center of the roast. Place on a roasting rack in a large (not nonstick) roasting pan and roast at 200°F until the internal temperature reaches 120°F.
  3. 3
    Remove roast from pan and heat pan over high heat while oven heats to 500°F.
  4. 4
    Add roast to pan and place pan back in oven. Cook until internal temperature reaches 135°F for medium-rare.
  5. 5
    Remove roast from pan and keep warm.
  6. 6
    Skim fat from pan juices and reserve 1–2 tbsp, depending on how much jus you get. Remove remaining drippings from pan and reserve.
  7. 7
    Whisk in flour and heat on 2 burners set on medium high heat. Cook, whisking continuously, until mixture turns light blond.
  8. 8
    Add reserved drippings and wine to pan and deglaze. Bring to a boil and cook until reduced by ⅓.
  9. 9
    Serve beef warm with au jus.
Category
Entree/Main
Method
Roasting

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Roast_Beef_Round_with_Au_Jus