We haven’t been eating a lot of beef recently. I usually only buy steaks and roasts when they are on sale, and it’s been a while since I’ve come across a good deal. Beef can be so expensive, but it’s something everyone in the house really enjoys and looks forward to. Enter, the eye of the round roast. At around $3.00 per pound, it’s a very affordable cut. I love a beautiful tenderloin as much as the next person, but they’re very pricey!
This is a great option for nice dinner of roasted beef, that doesn’t cost an arm and a leg. Would also be great for entertaining for the Holidays (roast beast, anyone?). It requires a bit of forethought, with the salt marinade overnight, but otherwise it’s pretty effortless. If you don’t have a digital probe thermometer, I highly recommend getting one. To achieve proper medium-rare results with beef, it’s an essential piece of kitchen equipment. Makes roasting meats of any kind a “no-brainer”. I served it sliced, as is. But, it’s also wonderful with a bit of horseradish – or, a jus made from the pan drippings. Leftovers make a fabulous french dip or roast beef sandwiches the next day. Put this on your menu for Sunday dinner this week!
Slow Roasted Beef
1 boneless eye-round roast (3 1/2 to 4 1/2 pounds)
4 teaspoons kosher salt
2 teaspoons olive oil plus 1 tablespoon
2 teaspoons 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.
Source: Cook’s Illustrated, January/February 2008