2160 minutes
A tender and flavorful slow-roasted eye of round roast, seasoned with kosher salt and pepper, seared to perfection, and cooked low and slow for a juicy, melt-in-your-mouth experience.
Boneless Eye-Round Roast, Trimmed
0 lb
teaspoons
teaspoons
teaspoons
1. Season the Roast
Take your trimmed eye-round roast and season it generously with 4 teaspoons of kosher salt. Wrap the seasoned beef tightly in plastic wrap and let it rest in the refrigerator overnight.
2. Prepare for Cooking
Remove the roast from the refrigerator and allow it to come to room temperature.
3. Preheat Oven and Sear the Roast
Preheat your oven to 225°F. Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat until shimmering. Sear the roast on all sides until a rich, brown crust forms.
4. Slow Roast the Beef
Place the seared roast on a wire rack inside a rimmed baking sheet. Insert a meat-probe or instant-read thermometer into the thickest part of the meat. Roast in the preheated oven until the internal temperature reaches 122°F.
5. Rest the Roast
Turn off the oven but leave the roast inside for an additional 30 minutes.
6. Final Rest and Slice
Remove the roast from the oven and let it rest on a cutting board for a few more minutes before carving. Slice thinly against the grain and serve immediately.
Rest your roast tented with foil for at least 20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it will be moist and tender.
Salt the roast generously the night before and let it sit uncovered in the refrigerator. This will not only season the meat deeply but also help to tenderize it. The dry surface will also aid in achieving a nice crust.
Cook low and slow. An oven temperature of around 225°F (107°C) will gently cook the meat, allowing the proteins to break down without squeezing out the moisture. Use a meat thermometer to monitor the internal temperature.
Use a sharp knife to slice the meat thinly against the grain. This shortens the muscle fibers, making for a more tender bite.
A reliable instant-read thermometer is your best friend here. Aim for an internal temperature of 120-125°F (48-52°C) for rare, 130-135°F (54-57°C) for medium-rare, etc., before resting. Remember, the meat's temperature will continue to rise a few degrees while resting.
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