Ingredients:

  • 3 lbs Eye of Round Roast (1.4 kg), untrimmed and tied
  • 2 Tbsp Olive Oil, Extra Virgin
  • 1 Tbsp Dijon Mustard
  • 4 cloves Garlic, finely minced or pressed
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 tsp Fresh Thyme, leaves only
  • 1 Tbsp Kosher Salt (Coarse)
  • 1 tsp Black Pepper, freshly cracked
  • 1/2 cup Dry Red Wine (optional, for sauce)
  • 1 1/2 cups Beef Stock (Low Sodium, hot, for sauce)
  • 1 Tbsp All-Purpose Flour (for thickening)
  • 1 Tbsp Butter (Unsalted, for sauce)

Instructions:

  1. Temper the Meat: Remove the roast from the fridge at least 30 minutes before cooking. Pat the entire surface of the Eye of Round Roast very dry with paper towels.
  2. Make the Rub and Season: In a small bowl, combine the olive oil, Dijon mustard, minced garlic, rosemary, thyme, salt, and pepper to form a thick paste. Rub the paste thoroughly over all surfaces of the roast. Place the roast on a wire rack set inside the roasting pan.
  3. Preheat Oven and Sear: Preheat your oven to a high temperature of 450°F (230°C). Place the seasoned roast into the preheated oven and sear for exactly 15 minutes. Do not open the door during this time.
  4. Reduce Heat and Monitor: After 15 minutes, immediately reduce the oven temperature to 250°F (120°C). Once the temperature has settled, insert an instant-read meat thermometer into the very center of the roast. Continue cooking until the internal temperature reaches 125°F to 130°F (52°C to 54°C) for medium-rare.
  5. Rest the Roast: Once the target temperature is reached, remove the roast immediately. Transfer it to a cutting board (still on the rack) and tent loosely with foil. Allow the meat to rest for a full 20 to 25 minutes; this resting time is crucial for tenderness.
  6. Make the Pan Sauce (Optional): Place the roasting pan over a medium-high burner. Add red wine (if using) and scrape up the browned bits (fond), reducing the wine by half. Whisk in the flour and butter until a paste forms, then gradually whisk in the hot beef stock. Simmer until the sauce thickens slightly (about 5 minutes). Season and strain if desired.
  7. Slice and Serve: When the roast has finished resting, remove the twine. Using a very sharp knife, slice the roast as thinly as possible and always slice directly against the grain. Serve immediately with the hot pan sauce.