Tender Eye of Round Roast Recipe

Combine the oil salt pepper thyme and garlic into a paste then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour pre-heat the oven to 500 degrees F.

On a baking sheet place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.

Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F 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.

When the roast is finished remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.

Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.