Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Coat roast with olive oil on all sides. Combine remaining ingredients and rub into all sides of roast.
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.
Remove roast from pan and heat pan over high heat while oven heats to 500°F.
Add roast to pan and place pan back in oven. Cook until internal temperature reaches 135°F for medium-rare.
Remove roast from pan and keep warm.
Skim fat from pan juices and reserve 1–2 tbsp, depending on how much jus you get. Remove remaining drippings from pan and reserve.
Whisk in flour and heat on 2 burners set on medium high heat. Cook, whisking continuously, until mixture turns light blond.
Add reserved drippings and wine to pan and deglaze. Bring to a boil and cook until reduced by ⅓.
Serve beef warm with au jus.