Tender Eye of Round Roast with Wine Sauce

Combine minced garlic, olive oil, salt, pepper, and dried thyme to create a flavorful paste; apply it evenly to the surface of the beef roast. Allow the roast to come to room temperature for 1 hour.

Forty minutes into this period, preheat the oven to a high temperature of 500 degrees Fahrenheit (260 degrees Celsius).

Line a baking sheet with two large sheets of aluminum foil, ensuring they are sufficient to cover the entire beef roast. Position the roast in the center of the foil, making sure it is completely enclosed.

Roast the beef in the preheated oven for 18 minutes.

Remove the roast from the oven; fold the foil upwards to enclose the roast, then return it to the oven. Lower the oven temperature to a moderate level of 170 degrees Fahrenheit (75 degrees Celsius) and continue roasting for the next hour.

At this point, use an instant-read thermometer to check the internal temperature of the roast: a rare center is achieved when it reaches 120-125 degrees Fahrenheit, medium-rare at 130-140 degrees Fahrenheit, and medium at 140-150 degrees Fahrenheit.

Remove the roast from the oven; transfer it to a cutting board to rest and allow the juices to redistribute.

Transfer any remaining juices from the roast into a saucepan; add red wine and beef broth, then bring the mixture to a boil over medium-high heat until it has reduced by one-quarter. Reduce the heat to low and whisk in small cubes of butter, one at a time, until they are fully incorporated into the sauce. Add salt and pepper to taste; set aside.

Slice the roast into 1/2-inch thick slices and serve with the pan sauce spooned over the top.