Rating: 4.5 stars 4.3
227 Ratings
  • 5 star values: 155
  • 4 star values: 38
  • 3 star values: 11
  • 2 star values: 10
  • 1 star values: 13

Tasty, tender eye of round roast. Expand your culinary arsenal with this hearty, paleo-friendly meal.

Recipe Summary

1 hr
1 hr 30 mins
2 hrs 30 mins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C).

  • Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets and transfer everything to the oven. Roast in the preheated oven for 18 minutes.

  • Remove from the oven; fold up the foil so it wraps the roast then return it to the oven. Reduce oven temperature to 170 degrees F (75 degrees C) 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.

  • Remove roast and set it on a cutting board to rest. Transfer any drippings from roast into a saucepan; stir in red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce heat to medium-low and whisk in cubes of butter, one at a time, until incorporated into sauce. Add salt and pepper to taste and set aside.

  • Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.

Editor's Note:

This recipe is by Russ Crandall of The Domestic Man.

Nutrition Facts

279 calories; protein 22.6g; carbohydrates 0.7g; fat 19.3g; cholesterol 74.2mg; sodium 422.7mg. Full Nutrition