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Name: Eye of Round Roast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Tsp Kosher salt; 1 Tsp coarse ground black pepper; 6 cloves garlic minced; 1/2 tsp dried thyme; 3-4 lbs eye of round roast; 1 tbsp Red wine; 2 tbsp water

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INGREDIENTS

1 Tsp Kosher salt
1 Tsp coarse ground black pepper
6 cloves garlic ; minced
1/2 tsp dried thyme
3-4 lbs eye of round roast
1 tbsp Red wine
2 tbsp water

INSTRUCTIONS

Combine the salt, pepper, garlic and thyme in a small bowl. Pat the roast dry with paper towels; rub the seasoning mixture all over the roast, the let it sit out for 30 min at room temperature. Preheat oven to 500.

Place the roast on a baking sheet, fatty side up, and roast for 7 minutes per pound. Reduce the heat to 180 and roast until the internal temperature reaches 130, about 45 mins. This process will create a roast that is dark brown and pink in the middle.

Remove the roast

And set on a cutting board to rest for 5 mins, then carve into thin slices

If you used a stainless steel skillet, place skillet and the roast drippings on the stovetop. Heat the pan on medium for 1 min, then add the red wine and water, deglazing the pain. Deglaze for 2 minutes, then strain through a fine mesh strainer and pour over the sliced roast.

NOTES

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Eye of Round Roast

1 Tsp Kosher salt
1 Tsp coarse ground black pepper
6 cloves garlic minced
1/2 tsp dried thyme
3-4 lbs eye of round roast
1 tbsp Red wine
2 tbsp water

Combine the salt, pepper, garlic and thyme in a small bowl.  Pat the roast dry with paper towels; rub the seasoning mixture all over the roast, the let it sit out for 30 min at room temperature.  Preheat oven to 500.

Place the roast on a baking sheet, fatty side up, and roast for 7 minutes per pound.  Reduce the heat to 180 and roast until the internal temperature reaches 130, about 45 mins.  This process will create a roast that is dark brown and pink in the middle.

Remove the roast
And set on a cutting board to rest for 5 mins, then carve into thin slices

If you used a stainless steel skillet, place skillet and the roast drippings on the stovetop.  Heat the pan on medium for 1 min, then add the red wine and water, deglazing the pain.  Deglaze for 2 minutes, then strain through a fine mesh strainer and pour over the sliced roast.

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Nutrition

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Serving Size: 1 (82g)
Recipe Makes: 1

Calories: 58
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1215.7mg		42 %
Potassium 137.6mg		4 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 7.2g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 58

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