In a Roasting Pan
Eye-Round Roast with Red Wine–Thyme Sauce
1 (1½-pound) eye-round roast, trimmed
¾ teaspoon salt
½ teaspoon black pepper
½ cup dry red wine
¼ cup reduced-sodium beef broth
2 teaspoons all-purpose flour
1 teaspoon chopped fresh thyme
1 Preheat oven to 400°F.
2 Sprinkle roast with ½ teaspoon of salt and the pepper. Spray small heavy roasting pan with nonstick spray and set over medium-high heat. Add roast and cook until browned on all sides, about 8 minutes.
3 Transfer roasting pan to oven. Roast until instant-read thermometer inserted into center of beef registers 145°F for medium, about 45 minutes. Transfer roast to cutting board and let stand 10 minutes.
4 Meanwhile, set roasting pan over one burner. Add remaining ¼ teaspoon salt, the wine, broth, flour, and thyme; whisk until blended. Bring to boil over medium-high heat. Reduce heat and simmer, stirring constantly, until sauce bubbles and thickens, about 3 minutes. Remove pan from heat. Cut roast across grain into 18 slices and serve with sauce.
PER SERVING (3 slices beef and 2 tablespoons sauce): 137 Cal, 3 g Fat, 1 g Sat Fat, 0 g Trans Fat, 39 mg Chol, 322 mg Sod, 1 g Carb, 0 g Fib, 21 g Prot, 8 Calc.
FYI When cooking with wine, choose one that you would also drink. Avoid using cooking wine, which is available in supermarkets, as it is of inferior quality and contains salt.