Slow Roasted Eye of Round Roast
from ButterYum
makes 8-10 servings
Ingredients
3 to 5 pound eye of round beef roast
2-3 teaspoons kosher salt (or half fine table salt)
freshly ground pepper
oil for searing
Directions
(24 hours before serving) Dry roast well with paper towels and sprinkle kosher salt evenly all over; place roast on a tray and wrap well (or in a sealed gallon zip-top bag) and place in refrigerator for 20-24 hours.
(2 hours before serving) Preheat oven to 225F and place rack in the center position.
Place an oven-safe cooling rack or roasting rack on a half sheet pan; set aside until needed.
Unwrap roast and dry well with paper towels (do not rinse); if desired, sprinkle with freshly ground black pepper.
Heat a couple tablespoons of oil in a cast iron skillet over medium-high heat and brown all sides of the roast for 3-4 minutes, including the flat end.
Place roast on rack suspended over half sheet pan, fat side up, and insert an oven-safe probe thermometer into the center of the roast; using the chart below, set the probe thermometer to an initial target temperature of 10 degrees BELOW the final temperature you want your roast to reach.
Place the roast in the center of the oven and wait for the probe thermometer to alert you when the initial target temperature is reached (example 126F).
Turn the oven off and let the roast sit in the hot oven, with the door closed, for an additional 10-20 minutes, or until the internal temperature rises 10 more degrees to the predetermined final target temperature (example 136F).
Remove roast from oven and rest for 10-15 minutes before slicing as thinly as possible (I find an electric knife works particularly well).
adapted from Cook’s Illustrated
BEEF DONENESS CHART
125-130F (52-55C) = Rare
130-140F (55-60C) = Medium Rare
140-150F (60-65C) = Medium
150-155F (65-69C) = Medium Well