Slow-Roasted Beef

Serves 8
Published in: Cook's Illustrated

1 boneless eye-round roast (3 1/2 to 4 1/2 pounds) (see note)
4 teaspoon kosher salt or 2 teaspoons table salt
2 teaspoon vegetable oil plus 1 tablespoon
2 teaspoon ground black pepper

Sprinkle 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 sprinkle all sides evenly with pepper. Heat remaining
tablespoon oil in 12-inch skillet over medium-high heat until starting to
smoke. Sear roast until browned on all sides, 3 to 4 minutes per side.
Transfer roast to wire rack set in rimmed baking sheet. Roast until
meat-probe thermometer or instant-read thermometer inserted into center
of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or
125 degrees for medium, 1 3/4 to 2 1/4 hours. Turn oven off; leave roast
in oven, without opening door, until meat-probe thermometer or
instant-read thermometer inserted into center of roast registers 130
degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes
longer. Transfer roast to carving board and let rest 15 minutes. Slice
meat crosswise as thinly as possible and serve.

We don't recommend cooking this roast past medium. Open the oven door as
little as possible and remove the roast from the oven while taking its
temperature. If the roast has not reached the desired temperature in the
time specified in step 3, heat the oven to 225 degrees for 5 minutes,
shut it off, and continue to cook the roast to the desired temperature.
For a smaller (2 1/2- to 3 1/2-pound) roast, reduce the amount of kosher
salt to 3 teaspoons (1 1/2 teaspoons table salt) and black pepper to 1
1/2 teaspoons. For a 4 1/2- to 6-pound roast, cut in half crosswise
before cooking to create 2 smaller roasts. Slice the roast as thinly as
possible and serve with Horseradish Cream Sauce

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