WHY THIS RECIPE WORKS
Roasting inexpensive beef usually yields tough meat best suited for sandwiches. We wanted to transform a bargain cut into a tender, juicy roast that could stand on its own at dinner. The eye-round roast has good flavor and relative tenderness, and it also has a uniform shape that guarantees even cooking. Searing the meat before roasting as well as salting it a full 24 hours before roasting vastly improved flavor. But the big surprise was the method that produced remarkably tender and juicy beef-roasting the meat at a very low 225 degrees and then turning off the oven toward the end of cooking. This approach allowed the meat's enzymes to act as natural tenderizers, breaking down its tough connective tissue.
Serves 6 to 8
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, return the roast to the oven and continue to cook it to the desired temperature. For a smaller (2½- to 3½-pound) roast, reduce the amount of salt to 1 tablespoon and pepper to 1½ teaspoons. For a 4½- to 6-pound roast, cut in half crosswise before cooking to create two smaller roasts.
1 (3½- to 4½-pound) boneless eye-round roast
4 teaspoons kosher salt
2 teaspoons plus 1 tablespoon vegetable oil
2 teaspoons pepper
1. Season 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 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.
3. 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.
The Cook's Illustrated CookbookThis landmark recipe is from the
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