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Grass fed organic beef eye roast with pan juices on a serving plate

Eye Roast with Pan Juices

Ingredients:

  • Organic Eye Round Roast
  • Salt and pepper
  • 2 teaspoons olive oil
  • 1/2 cup dry red wine
  • 1 cup low-sodium beef broth

Directions:

Preheat oven to 425°F. Season roast all over with salt and pepper. Oil a roasting rack and place it in a roasting pan just large enough to hold the beef. Warm oil in a large skillet over medium-high heat. Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes. Transfer to rack and roast until a meat thermometer inserted into thickest part reads 125°F for medium-rare, 50 to 55 minutes. Remove roast to a cutting board, tent with foil and allow to rest 10 minutes. Place roasting pan on stove over medium-high heat. Pour in wine and cook, stirring to pick any browned bits on bottom of pan, until liquid has reduced slightly, about 3 minutes. Pour in broth, increase heat to high and boil until thickened and syrupy, about 5 minutes. Slice roast against grain into 1/4-inch-thick slices. Arrange on a platter and spoon over some of juices. Serve additional juices on the side. *For a super moist twist, Let roast soak in your favorite beer, cider or soda for a few hours or even overnight prior to cooking. Then follow prep directions as usual.

Meal Ready In 18 Minutes