Eye of Round Roast au Jus Posted on April 30, 2016May 2, 2016 RPCoachingPosted in Healthy Recipes Ingredients: 2 lb. eye-of-round roast, all visible fat discarded 1 tsp. olive oil 1/2 cup water 1/8 tsp. salt Rub 1 tsp. pepper (coarsely ground preferred) 1 tsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. salt Directions Preheat the oven to 325°F. In a small bowl, stir together the rub ingredients. Sprinkle over both sides of the beef. Using your fingertips, gently press the rub so it adheres to the beef. Heat a medium ovenproof skillet over medium-high heat. Add the oil, swirling to coat the bottom. Cook the beef for 8 minutes, or until seared on all sides, turning every 2 minutes. Leave in the skillet. Roast for 40 minutes, or until the beef registers 145°F on an instant-read thermometer inserted into the thickest part. Transfer to a cutting board and let stand for 10 minutes before slicing. The beef will continue to cook while standing, but don?t let it overcook or it will become tough. Meanwhile, add 1/2 cup water to the pan drippings. Bring to a boil over high heat, scraping to dislodge any browned bits. Boil for 1 to 2 minutes, or until the liquid is reduced by three-fourths (to about 2 tablespoons), stirring constantly. Remove from the heat. Stir in the remaining 1/8 teaspoon salt. Slice the beef diagonally across the grain. Arrange the slices on a serving platter. Drizzle with the reduction. This recipes was found at Heart.org Please follow and like us: