Easy Eye Round Roast Beef

1. 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. 2

   Remove roast from refrigerator and allow to come to almost room temperature,.

3. 3

   Preheat oven to 225 degrees F.

4. 4

   Pat roast dry with paper towel.

5. 5

   Cut deep slits into roast and stick in slivered pieces of garlic.

6. 6

   Rub with 1 tablespoon oil and sprinkle all sides evenly with pepper.

7. 7

   Heat remaining oil in large, heavy bottomed pan (I just use my shallow roaster with rack).

8. 8

   Sear roast until browned on all sides, 4-5 minutes per side. Should create some good fond.

9. 9

   Transfer roast to wire rack in shallow roaster pan.

10. 10

    Use meat-probe thermometer and set it for 125 degrees.

11. 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. 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. 13

    Transfer roast to carving board and let rest 15 minutes.

14. 14

    Slice meat crosswise as thinly as possible and serve with creamy horseradish.

* Per serving · 4 servings · Values may vary.