Slow Roasted Beef


America's Test Kitchen 2001-2016 p188.

ATK doesn't recommend 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 hasn't reached the desired temp 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 temp. - Slow Roasted Beef


1 3.5-4.5 lb boneless eye round roast
2 teaspoons table salt
1 tbsp + 2 tsp vegetable oil
2 teaspoons ground black pepper
1/2 cup heavy cream ; chilled
1/2 cup prepared horseradish
1 teaspoon table salt
1/8 teaspoon ground black pepper


FOR THE ROAST: (1) sprinkle all sides of the roast evenly with the salt. Wrap with plastic wrap and refrigerate for 18-24 hours

(2) adjust an oven rack to the middle position and heat the oven to 225 degrees. Pat the roast dry with paper towels, rub with 2 teaspoons oil and sprinkle all sides evenly with the pepper. Heat the remaining 1 tablespoon oil in a 12 inch skillet over medium-high heat until starting to smoke. Sear the roast until browned on all sides, 3-4 minutes per side. Transfer roast to a wire rack set over a rimmed baking sheet. Roast until the center of the roast registers 115 degrees on an instant read thermometer for medium rare (1 1/4 to 1 3/4 hours), or 125 degrees for medium (1 3/4 hours to 2 1/4 hours). (3) Turn the oven off; leave the roast in the oven, without opening the door, until the center of the roast registers 130 degrees for medium-rare or 140 degrees for medium 30 to 50 minutes longer. Transfer the roast to a carving board and let rest 15 minutes. Slice the meat crosswise as thin as possible and serve with sauce, if using.

FOR THE SAUCE: Whisk the cream in a medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in the horseradish, salt, and pepper. Transfer to a serving bowl and refrigerate for at least 30 minutes or up to 1 hour before serving.


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