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Beef Eye Round au Jus

Roast some herbed new potatoes at the same time. And for the ten-derest results; do not roast this cut to more than medium-rare.

Prep: 30 minutes Roast: 1 hour 10 minutes

1 beef eye round roast (4 ½ pounds), trimmed

1 ½ teaspoons salt

½ teaspoon dried thyme

¼ teaspoon ground black pepper

2 tablespoons olive oil

1 bag (16 ounces) carrots, peeled and cut into 2" by ¼ "matchstick strips

1 pound leeks (3 medium), white and light green parts, cut into 2" by 1 ¼ "matchstick strips

4 garlic cloves, thinly sliced

1 ¼ cups dry red wine

½ cup water

1 bay leaf

1. Preheat oven to 450°F. In small bowl, combine salt, thyme, and pepper. Use to rub on roast. In IO-inch skillet, heat oil over medium-high heat until very hot. Add beef and cook until browned, about 10 minutes. Transfer beef to non-reactive medium roasting pan (14" by 10").

2. Add carrots, leeks, and garlic to skillet and cook, stirring occasionally, until carrots are tender, about 7 minutes. Arrange vegetable mixture around beef.

3. Roast beef 25 minutes. Add wine, water, and bay leaf to roasting pan. Turn oven control to 325°F and roast until meat thermometer inserted in center of roast reaches 140°F, about 45 minutes longer. Internal temperature of meat will rise to 145°F (medium) upon standing. Or roast until desired doneness. Remove and discard bay leaf.

4. When roast is done, transfer to warm large platter and let stand 15 minutes to set juices for easier slicing. To serve, cut roast into thin slices and serve with vegetables. Makes 12 main-dish servings.

Each serving: About 232 calories, 33g protein, 6g carbohydrate, 8g total fat (2g saturated), 76mg cholesterol, 358mg sodium.

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