Slow Roasted Eye of Round

24 hours ahead, dry roast well with paper towels and sprinkle kosher salt evenly all over. Place roast on a tray and wrap well (or put it in a sealed zip-top bag) and place in refrigerator for 20–24 hours.

2 hours ahead, preheat oven to 225ºF and place rack in the center position. Place an oven-safe cooling rack or roasting rack on a half sheet pan;. Set aside until needed. Unwrap roast and dry well with paper towels (do not rinse). If desired, sprinkle with freshly ground black pepper.

Heat a couple tablespoons of oil in a cast iron skillet over medium-high heat and brown all sides of the roast for 3–4 minutes, including the flat end. Place roast on rack suspended over half sheet pan, fat side up, and insert an oven-safe probe thermometer into the center of the roast, Using the chart below, set the probe thermometer to an initial target temperature of 10 degrees below the final temperature you want your roast to reach.

Place roast in the center of the oven and wait for the probe thermometer to alert you when the initial target temperature is reached (for example, I wanted to serve my roast at 136ºF so I set the initial alarm to go off at 126ºF). Turn oven off and let roast sit in the hot oven, with the door closed, for an additional 10–20 minutes, or until internal temperature rises 10 more degrees to the predetermined final target temperature.

Remove roast from oven and rest for 10–15 minutes before slicing as thinly as possible (I find an electric knife works particularly well).

Recipe adapted from Cook’s Illustrated

Beef doneness chart:
125-130F (52-55C) for rare
130-140F (55-60C) for medium rare
140-150F (60-65C) for medium
150-155F (65-69C) for medium well