Roast Beef
Delicious and simple, this recipe uses the more inexpensive eye of round cut instead of pricier roasts. Don’t forget the pan sauce, it makes this recipe an 11/10!
Ingredients:
1 Tbsp. melted tallow, butter, or oil of choice
1 tsp. Kosher salt
1 tsp. Granulated garlic
Freshly ground black pepper to taste
1 eye of round roast, 3 lbs.
Pan Saucepan drippings from cooking the roast
2 Tbs. red wine, such as cabernet or merlot
1 cup beef broth
2 Tbs. unsalted butter softened
2 Tbs. all-purpose flour
Steps
1) Slather the roast with the olive oil on all sides, then season the roast with salt, garlic, and black pepper. Place the roast into a large freezer bag; seal the bag and place it into a bowl in the fridge.
2) 1-2 hours before you want to cook the eye of round roast, remove it from the plastic bag and let it rest on the counter, uncovered. This will let the roast rest and will also remove the chill from the meat so it can cook more evenly.
3) Preheat the oven to 450 degrees F. Place the prepared roast into a greased 12-inch cast-iron skillet or roasting pan, then into the oven on the center rack.
4) Roast the meat, uncovered, for 20-25 minutes or until very nicely browned all over the top and bottom.
5) Reduce the oven temperature to 325 degrees F.; cook the roast, uncovered, for 45-60 minutes, until it reaches 125 degrees F. at the center of the roast.
6) When the roast reaches the internal temperature of 120-125 degrees F. at the center, remove it from the oven, and place it onto a large cutting board. Cover the roast well with foil; let it rest for 20-30 minutes.
7) While the roast rests, make the pan sauce. Over medium heat, add the wine to the drippings in the skillet or roasting pan; use a whisk to remove any of the attached bits of food that are stuck to the bottom of the pan. Continue whisking until the wine is nearly evaporated, then stir in the broth and heat until simmering.
8) In a small bowl, combine the butter with the flour to form a paste, then add to the simmering broth and cook over medium heat for 8-10 minutes or until nicely thickened; season the sauce to taste with salt and pepper.
