Slow-Roasted Beef

1 boneless eye-round roast, (3½ to 4½ pounds) (see note)

4 teaspoons kosher salt

2 teaspoons vegetable oil plus 1 tablespoon

2 teaspoons ground black pepper

This recipe requires salting the roast for 18 to 24 hours before cooking. We used Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 3 teaspoons. We don'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 you have a remote-probe thermometer, this is a great place to use it. 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 (2½- to 3½-pound) roast, reduce the kosher salt to 3 teaspoons (2¼ teaspoons Morton kosher salt) and pepper to 1½ teaspoons. For a 4½- to 6-pound roast, halve crosswise before cooking to create 2 smaller roasts. Slice the roast as thin as possible. This recipe requires salting the roast for 18 to 24 hours before cooking. We used Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only 3 teaspoons. We don'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 you have a remote-probe thermometer, this is a great place to use it. 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 (2½- to 3½-pound) roast, reduce the kosher salt to 3 teaspoons (2¼ teaspoons Morton kosher salt) and pepper to 1½ teaspoons. For a 4½- to 6-pound roast, halve crosswise before cooking to create 2 smaller roasts. Slice the roast as thin as possible.

Directions at americastestkitchen.com

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