Gremolata Eye of Round Roast with White Wine-Garlic Cream Sauce Recipe

Preparation Method

In a small bowl, stir together rosemary, salt, pepper and 2 cloves (10 grams) minced garlic. Spread spice mixture over roast. Let roast stand at room temperature for 1 hour.
Set the Multi-Function Cooker to Sauté/SearMode, HIGH. Press Start. Add oil. Once oil is shimmering, add roast. Cook until browned, about 3-4 minutes per side. Remove roast from the Multi-Function Cooker.
Add 1½ cups (355 milliliters) wine to the Multi-Function Cooker. Cook until wine is reduced to ½ cup (118 milliliters), about 8 minutes. Arrange onions and whole garlic cloves in bottom of the Multi-Function Cooker. Place roast over onion mixture.
In a small bowl, stir together parsley, lemon zest, lemon juice and remaining 2 cloves (10 grams) minced garlic. Rub over top of roast. Set the Multi-Function Cooker to 1 Program Mode, LOW. Insert the probe in the thickest portion of the roast. Set the probe temperature to 135°F (57°C). Cover and press Start. When roast reaches 135°F (57°C), remove from the Multi-Function Cooker. Cover and let rest while preparing the gravy.
Strain drippings from the Multi-Function Cooker into a medium bowl, discarding solids. Set the Multi-Function Cooker to Sauté/Sear Mode, HIGH. Press Start. Return the drippings to the Multi-Function Cooker. Add broth and remaining ½ cup (118 milliliters) wine. Cook until the mixture is reduced to 1½ cups (355 milliliters). Stir in cream and mustard. Cook until the sauce is slightly thickened, about 5 minutes. Thinly slice roast, and serve with sauce.

Variations

COFFEE AND BROWN SUGAR-CRUSTED EYE OF ROUND ROAST WITH BOURBON-CREAM SAUCE

Make as directed, omitting the parsley, lemon zest, lemon juice and 2 cloves minced garlic. Add 2 tablespoons (28 grams) firmly packed light brown sugar and 2 tablespoons (12 grams) espresso powder to the rosemary spice mixture. Substitute red wine for white wine. Reduce whole garlic cloves to 5 (25 grams). Add ⅓ cup (78 milliliters) bourbon with the beef broth.

HERB-CRUSTED EYE OF ROUND ROAST WITH RED WINE CREAM SAUCE

Make as directed, omitting the parsley, lemon zest, lemon juice and 2 cloves minced garlic. Add 2 teaspoons (4 grams) dried thyme and 1 teaspoon (2 grams) dried sage to the spice mixture. Substitute red wine for white wine. Reduce whole garlic cloves to 5 (25 grams).