1590 minutes
A succulent and tender eye-round roast that's been marinated, seared, and slow-roasted to perfection.
Eye-round Roast, Boneless, Salted and marinated
0 lb
teaspoons
teaspoons
teaspoons
1. Salt the Beef
Evenly coat all sides of the roast with the kosher salt. Wrap the seasoned roast in plastic wrap and place it in the refrigerator for 18 to 24 hours to marinate.
2. Prep the Oven
Ensure the oven rack is in the middle position and preheat the oven to a low 225 degrees Fahrenheit.
3. Dry and Season
Unwrap the roast and pat it dry with paper towels. Rub it with 2 teaspoons of the vegetable oil and season all sides with the ground black pepper.
4. Sear the Beef
In a 12-inch skillet, heat the remaining 1 tablespoon of oil over medium-high heat until it starts to smoke. Sear the roast until it is browned on all sides, about 3 to 4 minutes per side. Be ready for some smoke during this step—ventilation is key.
5. Begin the Roast
Place the seared roast on a wire rack set inside a rimmed baking sheet. Roast in the preheated oven until the center of the roast reads 115 degrees Fahrenheit for medium-rare (about 1¼ to 1¾ hours), or 125 degrees for medium (about 1¾ to 2¼ hours).
6. Finish Roasting
Turn the oven off but keep the roast inside with the oven door closed. Wait until the center of the roast reaches 130 degrees for medium-rare or 140 degrees for medium, which should take another 30 to 50 minutes.
7. Rest the Roast
Remove the roast from the oven and transfer it to a carving board. Let it rest for 15 minutes before slicing.
8. Slice and Serve
Cut the meat crosswise into the thinnest slices you can manage, and serve.
Apply the roasting technique to a prime rib cut. Create a crust by coating the meat with a mix of crushed garlic, rosemary, thyme, and olive oil.
After roasting, deglaze the pan with a good quality red wine and beef stock, reducing it to a syrupy consistency for a rich sauce.
Coat the roast with a mixture of fresh chopped herbs such as rosemary, thyme, and lavender, along with minced garlic, Dijon mustard, and olive oil.
Accompany the roast with a vibrant chimichurri sauce made from parsley, cilantro, garlic, red wine vinegar, and olive oil.
Marinate the eye-round in a mixture of soy sauce, sesame oil, ginger, and garlic before roasting. Serve with stir-fried vegetables for an Asian twist.
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