Perfect Roast Beef
 
Prep time
Cook time
Total time
 
This roast beef is affordable to have any time, but tastes fancy enough to belong on your holiday table. It’s almost foolproof to make, you just need to have the time to let it roast.
Author:
Recipe type: Main Dish
Serves: 8
Ingredients
  • 3-1/2 to 4-1/2 pound trimmed boneless eye-round roast
  • 4 teaspoons kosher salt
  • 2 teaspoons + 1 Tablespoon vegetable oil
  • 2 teaspoons pepper
Instructions
  1. Sprinkle the roast with the kosher salt. Wrap tightly in plastic wrap and refrigerate 18-24 hours.
  2. Adjust the oven rack to the middle position and preheat the oven to 225 degrees. Prepare a baking sheet by lining with tinfoil and place a wire rack on top. Pat the roast dry with paper towels. Rub with the first 2 teaspoons of vegetable oil and sprinkle with pepper.
  3. Heat the remaining oil in a skillet over medium-high heat until it’s screaming hot (starts to smoke).
  4. Sear the roast on all sides until well browned, about 3-4 minutes per side. Don’t forget to sear the ends.
  5. Transfer to the prepared baking sheet. Place the thermometer in the center of the roast.
  6. Roast until the meat registers 115 degrees for medium-rare (1-1/4 to 1-3/4 hours) or 125 degrees for medium (1-3/4 – 2-1/4 hours).
  7. Turn the oven off. Leave the roast in until the center of the roast registers 130 degrees for medium-rare or 140 degrees for medium. It will be about another 30-50 minutes.
  8. If the roast hasn’t reached the temperature by the end of the 50 minutes, turn the oven back on to 225 degrees for 5 minutes. Shut it off again and leave the roast in until the roast is done.
  9. Remove the roast from the oven and allow it to sit for at least 15 minutes before slicing.
  10. Slice the meat crosswise as thinly as possible and serve.
Recipe by Gravel & Dine at https://gravelanddine.com/perfect-roast-beef/