Cookbook:Roast Beef Round with Au Jus
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Cookbook | Ingredients | Recipes
Slow roasting makes normally tough eye of round tender.
Ingredients[edit | edit source]
- 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 each salt and freshly ground black pepper
- 1-2 Tbsp all-purpose flour, depending on how much drippings you get.
- Olive oil
Procedure[edit | edit source]
- 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 bake at 200°F until 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 two 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.