Tender Eye of Round Roast - Kraft Recipes Top
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Tender Eye of Round Roast

Prep Time
Total Time

4-6 servings

Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.

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What You Need

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Make It

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  • Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. 40 minutes into the hour, pre-heat the oven to 500 degrees F.
  • On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
  • Remove from the oven. Fold up the foil so it wraps the roast then return to the oven. Reduce the oven temperature to 170 degrees F 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.
  • When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
  • Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Reynolds Kitchen Tips

Wrapping your roast in Reynolds Wrap® Aluminum Foil ensures a tender, flavorful meal every time!


  • 4-6 servings

Nutritional Information

Serving Size 4-6 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from So tasty!!! This recipe worked out so well, and the meat was cooked perfectly. The meat was so perfect that even when I reheated a slice the next day it did not get overcooked and was still tender. I did not have the wine or beef broth on hand to make gravy for dipping (wasn't needed). Wrapping it in the foil gave me enough drippings to make a simple gravy for the mashed potatoes I served with it. This turned out so well that this is my new go to recipe for roast beast. Thank you for testing and sharing this with us.
Date published: 2017-12-14
Rated 5 out of 5 by from Delicious Christmas dinner roast I prepared this recipeusing a white chardonay instead of the red wine. I used dried thyme instead of fresh but the crowd raved aboutthe delicious roast. I dont usually eat a lot of roast, but I couldnt stop eating it. It was fabulous. I pan seared then roasted at 500 degrees for ten minutes. I baked at 170 for an hour and needed another ten minutes..probably due tomyoven temps. It restedfifteen minutes covered then sliced beautifully. People who dont like red showing, ate it and loved the sauce over it..the sauce was perfect!!! Wonderful recipe. I will make this again.
Date published: 2017-12-26
Rated 5 out of 5 by from Amazing! We decided not to go the traditional route this Easter.I found this recipe on line.Boy am i thrilled I did.This roast was so delicious we also could not stop eating it.Our 4 dogs were salivating! They each got very healthy portions as well.Now everyone's belly is stuffed,and we are all snuggling for a well deserved nap!
Date published: 2018-04-01
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