Ingredients

  • 4-pound eye of round beef roast, preferably with a fat cap
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh garlic, chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon Dijon mustard
  • 2 tablespoons extra virgin olive oil, divided
  • Sauce
  • Pan drippings
  • 2 tablespoons strong red wine such as Merlot
  • 1 cup beef broth or stock
  • ½ teaspoon gravy flavor color
  • 2 tablespoons butter, softened
  • 2 tablespoons all-purpose flour
  • Salt and pepper, as needed

Ready In 460 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Cut cross hatch marks across the fat cap of the beef. If your roast does not have a fat cap, omit this step.
  • INGREDIENTS:

Step 2

  • In a mortar with a pestle, place salt, pepper and garlic and mash to a paste. This can also be done on a cutting board pressing the edge of a knife blade across the garlic. The salt helps to mash it.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Mix in the thyme, mustard and one tablespoon of the oil and again, mash to a paste then smear all of the roast.
  • INGREDIENTS:

Step 4

  • Place the roast in a gallon zip lock bag, press out the air and seal. Refrigerate for at least six hours or up to 24 hours.
  • Length: 1800 minutes

Step 5

  • ½ hours before serving, remove the roast from refrigeration and turn oven to 500 degrees F.
  • EQUIPMENT:

Step 6

  • Let roast sit at room temperature for 30 minutes before roasting.
  • Length: 30 minutes

Step 7

  • Line a small sheet tray with foil for easy cleanup and place a small rack over the foil.
  • EQUIPMENT:

Step 8

  • Remove the roast from the bag and place on the rack.

Step 9

  • Brush on the remaining tablespoon of oil.
  • INGREDIENTS:

Step 10

  • Place in the oven for 25-30 minutes to sear. Should be browned and slightly crispy on outside.
  • EQUIPMENT:
  • Length: 30 minutes

Step 11

  • Remove from the oven and insert a probe thermometer into center. (Normally we insert into the end but we wanted to show slices without a thermometer probe hole, so inserted through the top instead. Either way is fine.)
  • EQUIPMENT:

Step 12

  • Lower oven temperature to 225 degrees F and place the roast back in the oven.
  • EQUIPMENT:

Step 13

  • Set probe to alarm at 120 degrees F for medium rare. (Less time for rare, more for medium to well, see chart in notes.)

Step 14

  • Once the roast reaches the desired internal temperature, remove from the oven but leave the probe in and tent the roast with foil to rest for 15-20 minutes. After it rests, you can remove the probe.
  • EQUIPMENT:
  • Length: 20 minutes

Step 15

  • To make the pan sauce, scrape any drippings from the foil into a small sauce pan and heat. Once bubbling, add the wine and cook to evaporate.
  • INGREDIENTS:
  • EQUIPMENT:

Step 16

  • Add the stock and gravy color and heat to bubbling.
  • INGREDIENTS:

Step 17

  • Mix the softened butter and flour to form a paste (called a beurre manié), then add to the sauce pan and cook the sauce over medium low for ten minutes. Taste and season if needed with salt and pepper. Strain into a gravy boat.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 18

  • After resting, slice the roast against the grain from one end to the other and serve with the pan sauce. Any juice that collected after resting can be added to the pan sauce.
  • INGREDIENTS:
  • EQUIPMENT: