Eye of Round Roast with Pan Juices

Ingredients

• 0.5 cup cooking wine dry red
• 1  eye of round roast trimmed
• 1 cup beef broth low-sodium
• 2 teaspoons olive oil 
• 8 servings salt and pepper 

Equipment

• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• stove
• cutting board

Directions

1. Preheat oven to 425F. Season roast all over with salt and pepper.
2. Oil a roasting rack and place it in a roasting pan just large enough to hold the beef.
3. Warm oil in a large skillet over medium-high heat.
4. Add beef and cook, turning often, until lightly browned all over, 5 to 10 minutes.
5. Transfer to rack and roast until a meat thermometer inserted into thickest part reads 125F for medium-rare, 50 to 55 minutes.
6. Remove roast to a cutting board, tent with foil and allow to rest 10 minutes.
7. Place roasting pan on stove over medium-high heat.
8. Pour in wine and cook, stirring to pick any browned bits on bottom of pan, until liquid has reduced slightly, about 3 minutes.
9. Pour in broth, increase heat to high and boil until thickened and syrupy, about 5 minutes.
10. Slice roast against grain into 1/4-inch-thick slices. Arrange on a platter and spoon over some of juices.
11. Serve additional juices on the side.