Cookbook:Roast Beef Round with Au Jus

Slow roasting makes normally tough eye of round tender.

Ingredients

 * 1 eye (2 ½ lb) of round roast, trimmed of extra fat
 * 1 cup red wine
 * 2 tbsp dried thyme
 * 1 tbsp dried rosemary
 * 1 tbsp salt
 * 1 tbsp freshly ground black pepper
 * 1–2 tbsp all-purpose flour, depending on how much drippings you get.
 * Olive oil

Procedure

 * 1) Coat roast with olive oil on all sides. Combine remaining ingredients and rub into all sides of roast.
 * 2) Insert a probe thermometer into the center of the roast. Place on a roasting rack in a large (not nonstick) roasting pan and roast at 200°F until the internal temperature reaches 120°F.
 * 3) Remove roast from pan and heat pan over high heat while oven heats to 500°F.
 * 4) Add roast to pan and place pan back in oven. Cook until internal temperature reaches 135°F for medium-rare.
 * 5) Remove roast from pan and keep warm.
 * 6) Skim fat from pan juices and reserve 1–2 tbsp, depending on how much jus you get. Remove remaining drippings from pan and reserve.
 * 7) Whisk in flour and heat on 2 burners set on medium high heat. Cook, whisking continuously, until mixture turns light blond.
 * 8) Add reserved drippings and wine to pan and deglaze. Bring to a boil and cook until reduced by ⅓.
 * 9) Serve beef warm with au jus.