- (1) Eye of Round Roast - 2.6 lb Avg
- (4 teaspoons) Kosher Salt
- (5 tsp (about... )) Oil, Lard, Bacon Fat
- (2 teaspoons) Black Pepper
Step 1: Pat your roast dry with paper towels or a clean towel (I keep a pile of plain white towels that I can wash in hot water and bleach for kitchen use). Rub the salt evenly all over the roast and place it uncovered on a plate in the fridge for about 24 hours.
Step 2: Heat your oven to 225 degrees. Dry off the roast again. Rub it with at least 2 teaspoons of oil. I didn't measure. I poured some on and rubbed it in. Sprinkle on the black pepper.
Step 3: Heat the remaining oil, about 1 tablespoon in a skillet over medium high heat. Spend 12-16 minutes browning the roast. Use a pair of tongs to turn it so that you get every side browned. Place the roast on a wire rack set in a baking sheet that has a rim to prevent drips from landing in your oven. Check the temperature with a meat thermometer after 1 1/4 hour. For medium rare meat you want the temperature to reach about 115 degrees. You may need to leave the roast in another half an hour. For a roast done to medium you want to reach 125 degrees which could take 1 hour 45 minutes to 2 hours 15 minutes. Mine was done in less than 2 hours.
Step 4: Return the roast to the oven and turn the oven OFF. You want the temperature to come up another 5 to 10 degrees. That is another 30-50 minutes in the oven. Do not open the oven during this time. I left mine in for 30 minutes.
Step 5: Remove the roast from the oven and let it rest for up to 20 minutes. I confess that we could not wait this long and it rested maybe 5 minutes.
Step 6: Slice as thinly as possible.
Serve with roasted vegetables, mashed potatoes, macaroni and cheese (this was our choice!) or whatever suits your fancy. Leftovers will be great on sandwiches - the kids are already arguing over who has to make the bread...