I just tried a new technique for taking a relatively inexpensive cut of beef (the eye round roast) and turning it into a juicy and flavorful roast beef dinner. As usual for the meals I post about here, it’s not fast, since it takes about 30 hours total, but it’s definitely easy. Note: If your roast is smaller (2-3 lbs, 1 kilo), use 2 teaspoons; bigger than that, use 3 teaspoons of salt.
2-4 lb. (1-2 kilos) eye round beef roast, tied
2-3 teaspoons kosher salt (half that for table salt)
2 teaspoons fresh black pepper
3 teaspoons vegetable oil
The day before: Remove the roast from the packaging, and coat all sides with the salt. Wrap it up in plastic wrap, and return it to the fridge, on a plate to catch any escaping liquid, and let marinate for 18 to 24 hours.
Preheat the oven to 225º/110º c. Remove the plastic wrap and rinse the excess salt off, then dry the meat off on paper towels. Coat the roast with 1 teaspoon of the oil, and apply the pepper to all sides of the roast. The oil will help the pepper stick. Put the remaining oil in a cast iron pan, and sear the roast on all sides, about 3 minutes each side.
Why tie a roast? First, to keep it in a uniform shape so that it cooks evenly, and second, to hold in stuffing. Be sure to only use butcher’s twine or reusable silicone bands.
Put the roast on a rack in a roasting pan, and cook it for about an hour and a half, or until a thermometer reads 115º/46ºc. for medium rare. Turn off the heat, and let the roast sit in the cooling oven for another 30-45 minutes, where the internal temperature should be 130º/55ºc. Remove the roast from the oven, and let rest at room temperature for another 15 minutes, then remove the butcher’s twine, and slice crosswise, slicing as thin as possible.