EYE OF ROUND ROAST WITH VEGETABLES IN OVEN RECIPES

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Lay carrots, brussels sprouts, beets and onions in a roasting pan and drizzle with olive oil. Season with salt and pepper. Roast for 25 minutes or until tender. Remove from pan, cover with foil and set aside.
• 3. While vegetables are roasting, generously season roast with salt and pepper and rub with olive oil. Brown all sides in a large skillet over medium-high heat. Mix mustard and horseradish together to form a paste and brush on all sides of seared roast. Place in roasting pan and cook 40 minutes or until internal temperature reaches 125 degrees for rare. To cook roast until medium rare, cook an additional 10 minutes or until internal temperature reaches 135 degrees. Remove from roasting pan; cover and let rest 15 minutes before carving.
• 4. While roast is resting, add red wine to roasting pan and bring to a boil over medium-high heat. Boil, stirring frequently making sure to scrape the bits on the bottom of the pan, until wine is reduced by half, about 2 minutes. Stir in beef stock and continue to boil until it is reduced by half, about 7 minutes. Season to taste with salt and pepper.
• 5. Arrange roast and vegetables on a serving platter and drizzle with sauce.

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. 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.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.