cappyhead

I usually make a slow-roasted beef for Christmas dinner. This recipe is adapted from a Cook's Illustrated recipe: https://www.keyingredient.com/recipes/5819493/slow-roasted-beef-cooks-illustrated/

Ingredients:
1 boneless eye-round roast (3.5 to 4.5 pounds)
kosher salt
4 - 5 rosemary sprigs
minced garlic, dried
ground pepper (black or white)
2 tablespoons vegetable oil

Directions:
Sprinkle all sides of roast with garlic and salt. Arrange rosemary sprigs around the roast and wrap tightly in plastic, then place inside a Ziploc bag or container with lid. Let rest in fridge for 18 to 24 hours (longer might make the beef too salty?).

Heat oven to 225 degrees. Pat roast dry with paper towels and scrape off the garlic (I found that if you don't scrape off the garlic, it burns in the next step). Rub the roast with 1 tablespoon of oil and sprinkle evenly with pepper. Heat remaining tablespoon of oil in a large skillet over medium-high heat until it starts to smoke. Sear roast until browned on all sides, including the ends, about 3-4 minutes per side. Transfer roast to wire rack set in a rimmed baking sheet. Roast until meat-probe thermometer inserted into the center of the roast registers 115 degrees for medium-rare, about 1 1/4 to 1 3/4 hours, or 125 degrees for medium, about 1 3/4 to 2 1/4 hours.

Turn oven off, leave roast in oven without opening door until meat-probe thermometer registers 130 degrees for medium-rare, or 140 degrees for medium, about 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.

This cooking process does not yield more than a couple of teaspoons of drippings, so don't expect to be able to make any gravy from it.

I have timed this process, and it takes about 2.5 hours total (including searing time) for a 3 pound roast. KEEWERD