Slow-Roasted Eye-Round

1. Season the Roast

Season the eye-round roast by rubbing it with 4 teaspoons of kosher salt. Wrap the roast tightly in plastic wrap and let it rest in the refrigerator for 18 to 24 hours.

2. Prepare the Roast for Cooking

Preheat your oven to 225°F. Pat the roast dry with paper towels, rub it with 2 teaspoons of vegetable oil, and sprinkle it evenly with 2 teaspoons of pepper.

3. Sear the Roast

Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium-high heat. Sear the roast for about 12 to 16 minutes, turning it to ensure all sides are browned.

4. Slow-Roast the Meat

Place the seared roast on a wire rack set inside a rimmed baking sheet. Insert a meat thermometer into the thickest part of the roast. Transfer the roast to the preheated oven and let it cook for 1¼ to 1¾ hours for medium-rare, or 1¾ to 2¼ hours for medium, until it reaches an internal temperature of 115°F for medium-rare or 125°F for medium.

5. Resting Period

Turn off the oven but leave the roast inside for an additional 30 to 50 minutes. This will gradually bring the internal temperature up to 130°F for medium-rare or 140°F for medium.

6. Carve and Serve

Remove the roast from the oven and let it rest on a carving board for about 15 minutes. Slice the roast thinly, cutting crosswise to serve.