Easy Eye Round Roast Beef

Recipe by NewNerdMom
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READY IN: 8hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Remove roast from refrigerator and allow to come to almost room temperature,.
  • Preheat oven to 225 degrees F.
  • Pat roast dry with paper towel.
  • Cut deep slits into roast and stick in slivered pieces of garlic.
  • Rub with 1 tablespoon oil and sprinkle all sides evenly with pepper.
  • Heat remaining oil in large, heavy bottomed pan (I just use my shallow roaster with rack).
  • Sear roast until browned on all sides, 4-5 minutes per side. Should create some good fond.
  • Transfer roast to wire rack in shallow roaster pan.
  • Use meat-probe thermometer and set it for 125 degrees.
  • 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.
  • 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).
  • Transfer roast to carving board and let rest 15 minutes.
  • Slice meat crosswise as thinly as possible and serve with creamy horseradish.
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