Recipe Git v1
Roast Beef Round with Au Jus
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Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARoast_Beef_Round_with_Au_Jus)
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARoast%20Beef%20Round%20with%20Au%20Jus&oldid=4514577
License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors
Ingredients
- 1 eye (2 ½ lb) of round roast, trimmed of extra fat
- 1 cup red wine
- 2 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
- 1–2 tbsp all-purpose flour, depending on how much drippings you get.
- Olive oil
Directions
- Coat roast with olive oil on all sides. Combine remaining ingredients and rub into all sides of roast.
- Insert a probe thermometer into the center of the roast. Place on a roasting rack in a large (not nonstick) roasting pan and roast at 200°F until the internal temperature reaches 120°F.
- Remove roast from pan and heat pan over high heat while oven heats to 500°F.
- Add roast to pan and place pan back in oven. Cook until internal temperature reaches 135°F for medium-rare.
- Remove roast from pan and keep warm.
- Skim fat from pan juices and reserve 1–2 tbsp, depending on how much jus you get. Remove remaining drippings from pan and reserve.
- Whisk in flour and heat on 2 burners set on medium high heat. Cook, whisking continuously, until mixture turns light blond.
- Add reserved drippings and wine to pan and deglaze. Bring to a boil and cook until reduced by ⅓.
- Serve beef warm with au jus.