Eye Of Round Roast Au Jus

Place roast in pan (a 9- x 13-inch pan works well). Make a paste of basil, pepper, garlic, soy sauce, sugar, and oil and rub all over meat. Let sit at room temperature for 1 hour.

Preheat oven to 500 degrees F. Add diced carrots and onions to pan. Bake for 30 minutes. Reduce oven temperature to 275 degrees F and roast for approximately 1 to 1 1/4 hours or until meat thermometer registers 155 degrees F. This cooks the meat to medium. Let the meat sit covered with foil while you make the jus (sauce).

To make the sauce, remove meat from the pan and pour off any fat. Add beef broth and stir, scraping anything that has adhered to the bottom of the pan. Pour this, along with the roasted carrots and onions, into a saucepan and simmer, mashing the vegetables into the liquid. Season to taste and strain into a gravy boat.

For a slightly thicker sauce, place cooked vegetables plus a little pan juice into a food processor and puree; then stir into remaining juice.

Serve over thinly sliced meat (make sure to carve across the grain).