Slow-Roasted Beef(ATK)
- Ready In:
- 2hrs 10mins
- Ingredients:
- 5
- Yields:
-
1 roast
- Serves:
- 6-8
ingredients
- 3 1⁄2 - 4 1⁄2 lbs boneless eye of round roast
- 4 teaspoons kosher salt
- 2 teaspoons vegetable oil
- 1 tablespoon vegetable oil
- 2 teaspoons pepper
directions
- Season all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.
- Adjust oven rack to middle position and heat oven to 225 degrees.
- Pat roast dry with paper towels; rub with 2 teaspoons oil and season all sides evenly with pepper.
- 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.
- 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.
- 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.
- Transfer roast to carving board and let rest for 15 minutes. Slice meat as thin as possible and serve.
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Reviews
-
Definitely an easy technique. I am not sure I like eye of round - it did not seem to get quite tender enough - I did use a smaller roast, just under 2 1/2 lb and perhaps it did not maintain the ideal temperature qute long enough. The leftovers are reheating quite nicely, without drying out, and that is a boon.
RECIPE SUBMITTED BY
Coppercloud
United States