Roast Beef Round with Au Jus
Slow roasting makes normally tough eye of round tender.
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
Coat roast with olive oil on all sides. Combine remaining ingredients and rub into all sides of roast.
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.
Remove roast from pan and heat pan over high heat while oven heats to 500°F.
Add roast to pan and place pan back in oven. Cook until internal temperature reaches 135°F for medium-rare.
Remove roast from pan and keep warm.
Skim fat from pan juices and reserve 1–2 tbsp, depending on how much jus you get. Remove remaining drippings from pan and reserve.
Whisk in flour and heat on 2 burners set on medium high heat. Cook, whisking continuously, until mixture turns light blond.
Add reserved drippings and wine to pan and deglaze. Bring to a boil and cook until reduced by ⅓.
Serve beef warm with au jus.