Recipe: Slow-Roasted Mouth-Watering Beef

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 SLOW-ROASTED BEEF

RECIPE SOURCE

SLOW-ROASTED BEEF

https://www.cooksillustrated.com/recipes/4021-slow-roasted-beef

SLOW-ROASTED BEEF

Feb 10, 2018Fall, Recipes, Spring, Winter

Well, as you can probably tell by the tardiness of my post, my back is not back to normal.  It is better, but standing at the stove and cooking for a long time is just not happening.  I made this recipe last week, using a roast that I had in the freezer from a few months ago.  I was really pleased with how it turned out.  Even though it was an inexpensive cut, the meat was tender and juicy.  The first night we just had it sliced with a side of roasted vegetables, but since then, I have been using it to make sandwiches and boy are they yummy.  So, if you are like me and mobil-y challenged at the moment or would just like an easy recipe that produces a good meal and leftovers, this is definitely for you.

INGREDIENTS

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

DIRECTIONS

1. Sprinkle 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. 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.

3. 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 (see related recipe), if desired.

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