Roast with Pan Juices

It seems that a key word in most of my cooking is *easy*…and this recipe definitely qualifies as that.   I guarantee, though, that your family will never know because this Roast with Pan Juices tastes just amazing!!


Roast with Pan Juices


1 eye of round roast, about 3 1/2 lb

salt & pepper

2 tsp olive oil

1/2 cup red wine

1 cup low-sodium beef broth


*Preheat oven to 425 degrees.

*Season roast all over with salt & pepper.   Rub oil on a roasting rack & place it in a roasting pan just large enough to hold the beef.   I used a metal, rectangle cake pan for this because it’s what I had!

*Warm oil in a large skillet over medium-high heat & brown meat  all sides.   This will take about 7 minutes.

*Move meat to roast rack and roast meat uncovered until a thermometer inserted into the thickest part reads 125 degrees for medium-rare.   This will take about 55 minutes.

*Remove roast to a cutting board, tent with foil, & allow it to rest about 10 minutes.   If you cut into it too soon, you’ll lose all those tasty juices onto your cutting board instead of keeping them inside your meat!

*Making this Pan Juice sauce is what sets this recipe apart…and it’s so easy a monkey could do it.   Place your roasting pan on the stove over medium-high heat.   Pour in wine and cook, stirring to pick up any browned bits on the bottom of the pan.   Once liquid has reduced slightly (about 4 minutes), pour in broth.   Increase heat to high & boil until your sauce is thick & syrupy…about 5 minutes.

*Slice your meat  into thin slices (no more than 1/4 inch thick).   Arrange on a plate and spoon some Pan Juices over the roast…but not too much.   Because you’ll want to save most of it to serve with the meat so your family can pour their own.   Or drink it.   It’s that good.

She Is Dallas: If you like this recipe check out our other 60’s style Pot Roast recipe. Enjoy!

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