Slow-Roasted Beef(Atk)

1. 1

   Season all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.

2. 2

   Adjust oven rack to middle position and heat oven to 225 degrees.

3. 3

   Pat roast dry with paper towels; rub with 2 teaspoons oil and season all sides evenly with pepper.

4. 4

   Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Sear roast until browned on all sides, about 12 minutes.

5. 5

   Transfer roast to wire rack set in rimmed baking sheet. Roast until meat registers 115 degrees (for medium-rare), 11/4 to 13/4 hours, or 125 degrees (for medium), 13/4 to 21/4 hours.

6. 6

   Turn oven off; leave roast in oven, without opening door, until meat registers 130 degrees (for medium-rare) or 140 degrees (for medium), 30 to 50 minutes longer.

7. 7

   Transfer roast to carving board and let rest for 15 minutes. Slice meat as thin as possible and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.