About a year ago, my mom gave my sisters and me a lesson on how to make a slow roasted beef from an inexpensive eye of round cut of beef. Cooked incorrectly, this cut can become very tough, but by dry-brining with salt the night before and slowly roasting this beef, it comes out a tender, juicy, and delicious roast beef. I made a creamy whipped horse radish sauce to pair with this beef that is absolutely to die for!
Are you intimidated by cooking with beef? This recipe would be a good place to start, all you need is a roasting rack and a meat thermometer. Remember to use refrigerated horseradish in the cream sauce since it is stronger and fresher. Not a fan of horseradish? You sir/mam are missing out! Serve this meal for Easter dinner with cheesy potatoes, green beans, and fresh dinner rolls.
- 1 (3½ to 4½ lbs.) boneless eye-round
- 4 tsp. kosher salt
- 2 tsp. + 1 tbsp. canola oil
- 2 tsp. fresh cracked pepper
- ½ cup heavy cream
- ½ cup refrigerated horseradish
- 1 tsp. salt
- ⅛ tsp. fresh cracked pepper
- The night before serving, salt beef round with 3-4 tsp. of kosher salt (depending on the size of your roast) wrap tightly in plastic wrap, place in a bowl or container, and refrigerate for 18-24 hours.
- With oven rack in the middle of oven, preheat oven to 225 degrees. Pat dry the eye-round with paper towel. Rub with 2 tsp. of oil and then season with the fresh cracked pepper evenly on all sides.
- Heat 1 tablespoon of oil in a 12- inch skillet over medium-high heat on your stove-top. The oil will just start to smoke when it is hot enough (but don’t let the oil burn!) Take the roast and seer every side of the meat until it has browned. This should take about 12 minutes.
- Place the roast on a roasting rack placed on a rimmed baking sheet. Place in the oven and roast for 75-105 minutes until the roast’s center registers 115 degrees with a meat thermometer (for medium-rare) or 125 degrees (for medium, which you may need to add on 30 more minutes of cooking to get to this temperature.) Try not to keep the door open long because you do not want to lose the heat in the oven.
- Once the roast reaches 115 degrees or 125 degrees(for medium), with the roast still in the oven, turn off the oven and leave the door shut (This is also the best time to start your horseradish cream sauce.) The meat will cook for an additional 30 to 50 minutes longer until the center temperature reaches 130 degrees for medium-rare or 140 degrees for medium. I would not recommend cooking this cut of meat anymore than medium because it will be too tough.
- Take out roast once it reaches your preferred temperature and let rest for 15 minutes on your cutting board. After resting period, slice the roast as thinly as possible. Serve with horseradish cream sauce.
- In a medium bowl, whisk the heavy cream until it thickens but not yet holding soft peaks. This will take about 2-3 minutes of whisking.
- With a rubber spatula, lightly fold in horseradish, salt and pepper.
- Add to a container with a cover and refrigerate for at least 30 minutes but no longer than 1 hour before serving.
Source: Slightly adapted from Cook’s Illustrated Cookbook