Source: dLife DD

Tender beef with a sweet brandy sauce.

Servings

8.5 lb Beef, round eye roast, lean, raw, 1/8" trim
1 tbsp ground thyme
1.5 tsp kosher salt (or sea salt)
1.5 tsp black pepper
1.25 cup fat free unsalted beef broth
0.25 cup brandy (or tawny port)

1 Preheat oven to 375 degrees F.
2 Wash and dry meat. Combine thyme, salt, and pepper. Massage mixture onto surface of meat. Arrange meat on a rack, flesh up.
3 Cook meat until a thermometer reads at least 125 degrees F, about 2 1/2 hours. Remove any excess fat in the bottom of the pan.
4 Move meat to a serving platter and let rest in a warm place for 10 minutes.
5 Pour beef broth into pan and mix to loosen any browned bits on the bottom. Mix in brandy. Heat mixture over high heat until boiling.
6 Pour in juices from meat on the platter. Strain mixture through a fine chinois. Serve sauce over sliced meat.

When the meat is finished cooking, it may stand in a warm place up to 30 minutes. Accompany the beef with prepared horseradish.