Slow Roast Beef

If you have a couple of hours to spare (or if you want, make this the day before), then this slow roasted beef recipe has your name on it. The recommended cut for this recipe is eye round roast which is great for those who eat a low fat, high protein meal. Usually, this cut of beef is really though but America's Test Kitchen (I love them waaaaaaay too much)'s method of slow roasting yields a very tender beef.

Slow-Roasted Beef (adapted from America's Test Kitchen)
****Notes***

• -Season the beef overnight (or if you are in a jam, at least an hour before the searing step)
• -Not recommended cooking this roast past medium.
• -Open the oven door as little as possible and remove the roast from the oven while taking its temperature.
• -If the roast has not reached the desired temperature in the time specified in step 3, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temperature.
• -For a smaller (2 1/2- to 3 1/2-pound) roast, reduce the amount of kosher salt to 3 teaspoons (1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons.
• -For a 4 1/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts.
• -Slice the roast as thinly as possible
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• Ingredients
• 1 boneless eye-round roast (3 1/2 to 4 1/2 pounds) (see note)
• 4 teaspoons kosher salt or 2 teaspoons table salt
• 2 teaspoons ground black pepper

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• 1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours (or 1 hour before searing in step 2).
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• 2. Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 all sides evenly with pepper. Using non stick cooking spray, heat 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. 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.
• 3. Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.
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• Nutritional info for a 4 oz serving of beef
• Protein: 33.9 g
• Fat: 6 g
• Carbs: 0 g