Tender Eye of Round Roast

1 . Stage

Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C).

2 . Stage

Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets. Dotdash Meredith Food Studios

3 . Stage

Roast in the preheated oven for 18 minutes. Dotdash Meredith Food Studios

4 . Stage

Remove from the oven; fold up the foil so it wraps the roast then return it to the oven. Reduce oven temperature to 170 degrees F (75 degrees C) and roast for one hour.

5 . Stage

After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center. Dotdash Meredith Food Studios

6 . Stage

Remove roast and set it on a cutting board to rest.

7 . Stage

Transfer any drippings from roast into a saucepan; stir in red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce heat to medium-low and whisk in cubes of butter, one at a time, until incorporated into sauce. Add salt and pepper to taste and set aside. Dotdash Meredith Food Studios

8 . Stage

Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.