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Christmas: Olive Oil Roast with Red Wine Jus

Source of Recipe

From "Festive Holiday Recipes" by Addie Gundry


Recipe Introduction

"It's not quite Christmas dinner until the savory, juicy roast gets placed dead center on a serving platter. The red wine jus really helps preserve the flavors of the meat, so you get a tender, moist bite every time."

List of Ingredients

â—¦ 1 (4- to 5-pound) eye of round roast
â—¦ 1 tablespoon olive oil
â—¦ 4 cloves garlic, minced
â—¦ Kosher salt and freshly ground black pepper
â—¦ 2 sprigs fresh thyme
â—¦ ½ cup dry red wine
â—¦ ½ cup beef broth
â—¦ 2 tablespoons unsalted butter, cold, cut into cubes


Recipe

Remove the roast from the fridge and let the roast sit at room temperature for one hour. Preheat the oven to 500° F.
Generously coat a roasting pan with cooking spray.

In a small bowl, combine the oil, garlic, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Rinse and pat the roast dry, then rub with the garlic mixture. Transfer to the roasting pan and roast for 25 minutes.

Reduce the oven temperature to 170° F. Remove the pan from the oven and cover tightly with aluminum foil. Return to the oven and cover tightly with aluminum foil. Return to the oven and roast for one hour, or until an instant-read thermometer inserted in the thickest part of the meat registers 120° to 125° F, 130° to 140° F for medium-rare, or 140° to 150° F for medium. (The USDA recommends a minimum internal temperature of 145° F.)

When the roast is finished, remove from the pan and let rest while preparing the jus. Place the roasting pan over medium-high heat on the stove. Add the wine and broth. Bring to a simmer and reduce the liquid by half; lower the heat to medium-low and whisk in the cubes of butter one at a time until they're incorporated. Add salt and pepper to taste.

Slice the roast into ½-inch-thick slices and serve with the pan sauce poured on top.

Serves 6 to 8