Tender Eye of Round Roast

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.

Forty 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 it 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.