Ingredients:

  • 6 kg (approx. 3.5 lb) Eye of Round Roast, trimmed of heavy silver skin
  • 2 Tbsp Olive Oil
  • 3 Tbsp Coarse Kosher Salt
  • 1 Tbsp Coarsely Ground Black Pepper
  • 1 Tbsp Dried Rosemary
  • 1 Tbsp Dried Thyme
  • 6 cloves Garlic, finely minced or crushed
  • 1 cup Beef Stock
  • 1/4 cup Dry Red Wine (optional)
  • 1 Tbsp Unsalted Butter, cold

Instructions:

  1. Remove the roast from the packaging. Pat the entire surface aggressively dry with paper towels.
  2. Combine the salt, pepper, rosemary, thyme, and minced garlic in a small bowl. Rub the roast with olive oil, ensuring a thin, even coat.
  3. Press the prepared herb and salt mixture firmly onto all sides of the roast. Ensure the garlic adheres.
  4. Place the seasoned roast on the roasting rack inside the roasting pan and leave it to stand at room temperature for a minimum of 45 minutes (standing time).
  5. Preheat your oven to a high temperature of 240°C (475°F). Position the rack in the centre.
  6. Place the roasting pan with the seasoned roast into the hot oven. Cook at 240°C (475°F) for exactly 15 minutes to create a deep crust (the sear).
  7. After 15 minutes, immediately reduce the oven temperature down to 120°C (250°F) without opening the door if possible.
  8. Carefully open the door and insert the probe thermometer into the thickest part of the roast. Continue cooking at the low temperature until the internal temperature reaches 54°C (130°F) for medium-rare.
  9. Immediately remove the roast from the oven once the target temperature is hit. Transfer the meat to a cutting board and tent it loosely with foil.
  10. Allow the roast to rest undisturbed for 20 minutes (resting time). This is essential for retaining the juices.
  11. While resting, make the jus: Place the roasting pan over medium heat (or transfer drippings to a saucepan). Add the red wine (if using) and beef stock. Scrape up all the brown bits (the fond).
  12. Bring the liquid to a simmer and reduce slightly. Whisk in the cold butter, one tablespoon at a time, until incorporated. Season to taste.
  13. Slice the Eye of Round Roast as thinly as possible against the grain. Serve immediately with the prepared jus.