Roast Beef Round with Au Jus

Ingredients

• 1 eye of round roast, trimmed of extra fat
• 1 cup red wine
• 2 tbsp thyme
• 1 tbsp rosemary
• 1 tbsp salt
• 1 tbsp ground black pepper
• to taste olive oil

Steps

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