📝 About This Recipe
Transform the notoriously lean and budget-friendly eye of round into a succulent, melt-in-your-mouth masterpiece using the low-and-slow reverse sear method. By bathing the beef in a fragrant compound rub of garlic, rosemary, and grey sea salt, we build a savory crust that perfectly contrasts the edge-to-edge pink interior. This technique mimics the luxury of prime rib at a fraction of the cost, making it the perfect centerpiece for a sophisticated Sunday dinner.
🥗 Ingredients
The Roast
- 3-4 pounds Eye of Round Roast (trimmed of excess silver skin, at room temperature)
- 2 tablespoons Extra Virgin Olive Oil (to act as a binder)
The Herb Rub
- 1.5 tablespoons Kosher Salt (or coarse sea salt)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 2 tablespoons Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (leaves stripped and chopped)
- 4 cloves Garlic (pressed or turned into a paste)
- 1 teaspoon Smoked Paprika (for color and depth)
- 1 teaspoon Dried Mustard Powder
Red Wine Jus
- 2 cups Beef Bone Broth (high quality or homemade)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Cold Unsalted Butter (cubed)
- 1 piece Shallot (minced)
👨🍳 Instructions
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1
Remove the beef from the refrigerator at least 60 minutes before cooking to take the chill off; this ensures even roasting throughout the meat.
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2
Preheat your oven to 225°F (107°C). A low temperature is the secret to preventing the lean muscle fibers from toughening.
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3
In a small bowl, combine the kosher salt, cracked pepper, rosemary, thyme, garlic paste, smoked paprika, and mustard powder to create a thick seasoning paste.
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4
Pat the roast completely dry with paper towels. Rub the olive oil over the entire surface, then apply the herb paste, pressing firmly so it adheres to the meat.
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5
Place a wire rack inside a rimmed baking sheet. Position the roast on the rack; this allows hot air to circulate under the meat for a uniform cook.
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6
Insert a meat thermometer into the thickest part of the roast. Place in the center of the oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare.
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7
Check the roast after 2 hours. Depending on the thickness, it may take anywhere from 2 to 3 hours. Do not rush this process.
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8
Once the target temperature is reached, remove the roast from the oven. Tent loosely with foil and let it rest for 20-30 minutes. The temperature will rise to about 130-135°F during this time.
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9
While the meat rests, make the jus. In a small saucepan, sauté the minced shallot over medium heat until softened. Add the red wine and scrape the bottom of the pan to deglaze.
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10
Add the beef broth and Worcestershire sauce. Simmer until the liquid is reduced by half. Whisk in the cold butter one cube at a time to create a glossy, rich sauce.
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11
For an optional crispy finish, you can sear the rested roast in a very hot cast-iron skillet with a tablespoon of oil for 1 minute per side just before serving.
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12
Slice the roast as thinly as possible against the grain. This is crucial for tenderness. Serve drizzled with the warm red wine jus.
💡 Chef's Tips
Always use a meat thermometer; with such a lean cut, the window between juicy and dry is very small. Slicing 'against the grain' means cutting perpendicular to the long muscle fibers—this makes the meat much easier to chew. If you have time, salt the meat the night before and leave it uncovered in the fridge to 'dry brine' for an even better crust. Save any leftovers for the best roast beef sandwiches of your life, served cold with horseradish cream. Avoid cooking this cut past medium (145°F), as it will become significantly tougher and lose its moisture.
🍽️ Serving Suggestions
Pair with creamy garlic mashed potatoes to soak up the red wine jus. Serve alongside honey-glazed roasted carrots or balsamic-charred Brussels sprouts. A bold, tannic red wine like a Cabernet Sauvignon or Syrah cuts through the richness of the herb crust. Offer a side of spicy horseradish cream (sour cream, prepared horseradish, lemon juice, and chives). For a lighter side, a crisp arugula salad with a lemon vinaigrette provides a refreshing contrast.