SLOW ROASTED EYE OF ROUND

SLOW ROASTED EYE OF ROUND image

Number Of Ingredients 5

Ingredients
Bone less eye round roast 3 to 4 1/2 pounds
4 Teaspoons kosher salt or 2 table salt
2 teaspoons vegetable oil plus 1 Tablespoon
2 teaspoons black pepper

Steps:

Steps Sprinkle all sides of meat with salt. Wrap with plastic and refrigerate 18 to 24 hours. Pat roast dry, rub with oil and sprinkle all sides with more salt and pepper. Sear all sides of roat in large pan on top of oven. Place roast or rack set on cookie sheet in center of oven pre-heated to 225 degrees. and cook until meat probe inserted into center of roast registers 115 for medium rare or 125 degrees for medium rare.Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours. Turn oven off; leave roast in oven, without opening door until internal yemperature reaches 130 for medium rere or 140 for medium. Transfer roast to carving board, rest 15 minutes and slice thinly as possible and serve.