Herb-Crusted Eye of Round Roast

1. Salt and Refrigerate Roast

Sprinkle the meat with 4 teaspoons of kosher salt. Wrap the roast tightly in plastic wrap and refrigerate it for 18 to 24 hours.

2. Preheat Oven

Preheat your oven to 225°F and position the rack in the middle.

3. Prepare Roast

Unwrap the roast and pat it dry with paper towels. Rub 2 teaspoons of vegetable oil over the surface of the meat and sprinkle it evenly with 2 teaspoons of pepper.

4. Sear Roast

In a 12-inch skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Sear the roast on all sides, about 3 to 4 minutes per side, until it is beautifully browned.

5. Roast in Oven

Transfer the seared roast to a wire rack set over a rimmed baking sheet. Place it in the preheated oven and roast until the internal temperature reaches 115°F for medium-rare or 125°F for medium. This should take about 1.25 to 1.75 hours for medium-rare or 1.75 to 2.25 hours for medium.

6. Carryover Cooking

Turn off the oven and let the roast sit inside. This gentle carryover cooking will bring the internal temperature to 130°F for medium-rare or 140°F for medium, which should take an additional 30 to 50 minutes.

7. Rest and Serve

Remove the roast from the oven and let it rest. Slice and serve your perfectly cooked Herb-Crusted Eye of Round Roast.