Slow Roasted Beef

source: America’s Test Kitchen;

Yield: 1 round produces about 6-8 servings depending on how thin you slice it

Ingredients

• 4 teaspoons kosher salt
• 2 teaspoons vegetable oil
• 1 tablespoon vegetable oil
• 2 teaspoons pepper

Directions

1. Season all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.
2. Adjust oven rack to middle position and heat oven to 225 degrees.
3. Pat roast dry with paper towels; rub with 2 teaspoons oil and season all sides evenly with pepper.
4. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Sear roast until browned on all sides, about 12 minutes.
5. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat registers 115 degrees (for medium-rare), 1¼ to 1¾ hours, or 125 degrees (for medium), 1¾ to 2¼ hours.
6. Turn oven off; leave roast in oven, without opening door, until meat registers 130 degrees (for medium-rare) or 140 degrees (for medium), 30 to 50 minutes longer.
7. Transfer roast to carving board and let rest for 15 minutes. Slice meat as thin as possible and serve.

Notes

• you can easily double this, and I do all the time because Costco sells their eye round in packs of 2. If you’re doing one, you might as well do two and freeze the other. The times don’t change unless your two cuts are of a dramatically different size.
• ingredient amounts are not rigid: salt meat and chill overnight (min 18 hrs, preferably 20-24.) Unwrap, oil, spread spices. Sear. Roast.
• I rub mine with bulk italian seasoning from HEB and they’ve been great
• Cooking times: Super important to use the instant meat thermometer to temp these. You may need to adjust your times based on trial and error with your oven. I’ve been doing mine to the max times listed and they’ve turned out very well.