Herb-Crusted Eye Round Roast

Ingredients

Eye round roast

3-4 pounds

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Fresh rosemary

2 tablespoons, chopped

Salt

1 teaspoon

Black pepper

1 teaspoon

Beef broth

1 cup (for the sauce)

Red wine

1/2 cup (for the sauce)

Butter

2 tablespoons (for the sauce)

Cornstarch

1 tablespoon (optional, for thickening the sauce)

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, and black pepper to create a paste.
3. Rub the herb mixture all over the eye round roast, ensuring it is well-coated.
4. Place the roast on a rack in a roasting pan to allow even cooking.
5. Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Remove the roast from the oven and let it rest for 10-15 minutes before slicing. This helps to retain the juices.
7. While the roast is resting, prepare the sauce. In a saucepan, combine beef broth and red wine. Bring to a simmer over medium heat.
8. If desired, mix cornstarch with a little water to create a slurry. Stir into the sauce to thicken it, cooking for an additional 2-3 minutes.
9. Remove from heat and whisk in butter for a velvety finish.
10. Slice the roast against the grain and serve with the red wine sauce drizzled over the top.