Easy Eye Round Roast Beef

Took the basic technique from Cook's Illustrated to make the cheaper cut of beef more tender, but added a couple of twists. This is great served medium-rare. For those who prefer it more done, the ends should be more to medium. I serve with creamy horseradish. Slice it thin and it's as tender as tenderloin.

• Ready In: 8 hrs
• Serves: 8-10

Ingredients

• 4  lbs  boneless eye of round roast
• 2 -3  teaspoons table salt
• 2  tablespoons  vegetable oil, separated
• 3  teaspoons ground black pepper
• 5  garlic cloves, slivered

Directions

1. Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with plastic wrap and refrigerate 6-18 hours. The longer you let it sit the more tender it will become. But don't let it go over 18-24 hours.
2. Remove roast from refrigerator and allow to come to almost room temperature,.
3. Preheat oven to 225 degrees F.
4. Pat roast dry with paper towel.
5. Cut deep slits into roast and stick in slivered pieces of garlic.
6. Rub with 1 tablespoon oil and sprinkle all sides evenly with pepper.
7. Heat remaining oil in large, heavy bottomed pan (I just use my shallow roaster with rack).
8. Sear roast until browned on all sides, 4-5 minutes per side. Should create some good fond.
9. Transfer roast to wire rack in shallow roaster pan.
10. Use meat-probe thermometer and set it for 125 degrees.
11. Roast until meat-probe thermometer inserted into center of roast registers 120 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 130 degrees for medium, 1 3/4 to 2 1/4 hours.
12. Turn oven off; leave roast in oven, until meat-probe thermometer registers 130 degrees for medium-rare or 140 degrees for medium (this can take as little as 15-30 minutes longer).
13. Transfer roast to carving board and let rest 15 minutes.
14. Slice meat crosswise as thinly as possible and serve with creamy horseradish.