Beef, pork & lamblunchdinnerDairy-freeNo added sugar

Roast Beef Round with Au Jus

Name: Roast Beef Round with Au Jus
Yield: 6 servings
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

Slow roasting makes normally tough eye of round tender.

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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If you eat

serving

380kcal · 19% of your day

Protein: 42 g · 35% of 120 g
Carbs: 5 g · 2% of 220 g
Fat: 17 g · 26% of 65 g

1 g
Fibre: 0 g
Sugar: 1287 mg
Sodium: 240 g
Serving size

Calculated from all 7 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 6 servings of about 238 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

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

Ingredients for 6 servings (1.4 kg) · the original recipe

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Method

1
Coat roast with olive oil on all sides. Combine remaining ingredients and rub into all sides of roast.
2
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.
3
Remove roast from pan and heat pan over high heat while oven heats to 500°F.
OvenStovetop
4
Add roast to pan and place pan back in oven. Cook until internal temperature reaches 135°F for medium-rare.
Oven
5
Remove roast from pan and keep warm.
6
Skim fat from pan juices and reserve 1–2 tbsp, depending on how much jus you get. Remove remaining drippings from pan and reserve.
7
Whisk in flour and heat on 2 burners set on medium high heat. Cook, whisking continuously, until mixture turns light blond.
Stovetop
8
Add reserved drippings and wine to pan and deglaze. Bring to a boil and cook until reduced by ⅓.
Stovetop
9
Serve beef warm with au jus.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.