Slow Roast Beef

Serve with garlic mashed potatoes and broccoli. 

10/11/2022: Update from recipe below: important to stop cooking at 120 degrees. 

I now use an in-oven probe thermometer. Cook at 325. 

Took about two hours in the oven for a 4.5lb roast. Used the flat top grill (pancake grill) on the porch to sear the roast. This grill has just enough heat on the highest 400 degree setting to make it work. 

Cook's Illustrated Slow Roasted Beef

This is the Cook's Illustrated recipe for turning a less expensive, less tender piece of beef like an eye of round into a more tender meal. "We don't recommend cooking this roast past medium. Open the 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 4, heat the oven to 225 for 5 minutes, then shut it off again, and continue to cook the roast to the desired temperature. For a smaller (2 1/2 to 3 1/2 pounds) roast, reduce the amount of kosher salt to 3 teaspoonss( 1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons. PREP TIME AND COOKING TIME ARE INDICATED WITHIN THE RECIPE. The Cook's recipe does give cooking times, but the temperature method is preferred. I have inserted the cooking times as per Cook's recipe.

Ingredients Bone less eye round roast 3 to 4 1/2 pounds 4 Teaspoons kosher salt or 2 table salt 2 teaspoons vegetable oil plus 1 Tablespoon 2 teaspoons black pepper

Steps Sprinkle all sides of meat with salt. Wrap with plastic and refrigerate 18 to 24 hours. (Often we have decided to make it THAT day and it's alright if you don't salt it for that long.) Pat roast dry, rub with oil and sprinkle all sides with more salt and pepper. Sear all sides of roast in large pan on top of oven. To save our kitchen from all the smoke and stink, we seared it on the grill (in a cast iron skillet). Perfect idea! Place roast or rack set on cookie sheet in center of oven pre-heated to 225 degrees. and cook until meat probe inserted into center of roast registers 115 for rare or 125 degrees for medium rare. We love it rare!!! Turn oven off; leave roast in oven, without opening door until internal temperature reaches 130 for medium rare or 140 for medium. Transfer roast to carving board, rest 15 minutes and slice thinly as possible and serve.