ROUND KITCHENS RECIPES

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.

Steps:

• Trim the excess surface fat from 1 (2 1/2- to 3-pound) beef eye of round roast if needed. Pat dry with paper towels and season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 1 hour. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F.
• Pat the roast dry with paper towels once more before cooking if needed. Heat a large oven-safe high-sided skillet, preferably cast iron, over medium-high heat. When hot, add 2 tablespoons olive oil and the roast. Sear until browned on all 4 long sides, 3 to 4 minutes per side. Transfer to a plate.
• Drain the excess fat from skillet. Wipe the skillet clean with paper towels and return the roast to the pan. Transfer to the oven and roast until medium-rare (120°F on an instant-read thermometer), 15 to 20 minutes total or about 7 minutes per pound.
• Transfer the roast to a clean cutting board and let rest for 15 minutes. Meanwhile, finely chop 2 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and chop until you have 2 tablespoons. Drain 1 tablespoon capers and coarsely chop.
• Place 2 tablespoons unsalted butter in the skillet; the skillet will be very hot and the butter will melt and brown quickly. Add the garlic, whisk to combine, and return the skillet to medium heat. Cook, stirring often, until fragrant and light golden, about 1 minute. Add 2 cups beef broth, any accumulated juices from the roast, 1 tablespoon cornstarch, and 2 teaspoons Dijon mustard. Whisk until well combined.
• Increase the heat to medium-high and bring to a boil. Boil, whisking occasionally, until thickened to gravy consistency, 4 to 5 minutes. Remove the pan from the heat. Add the capers and 1 tablespoon white wine vinegar and stir to combine. Taste and season with more kosher salt and black pepper as needed. Keep warm until ready to serve.
• Just before serving, add the parsley to the gravy and stir to combine. Very thinly slice the eye of round roast across the grain and serve with the gravy spooned on top.