Slow-Roasted Beef

100 Recipes by America's Test Kitchen (#46 p158)

Cooking low and slow artificially and quickly dry-ages the meat. Well, it doesn't concentrate flavor by drying it, but the heat does turbo-charge some enzymes that are responsible for the new flavor compounds in traditionally dry-aged meat. Those enzymes work faster when hotter, but are deactivated above 122 degrees. Most meat blasts through that temp too fast to get much benefit. Here the roast spends a good deal of time hot but not too hot.
The overnight salting allows the time for the meat to be fully seasoned throughout. The salt additionally dissolves some proteins, making it easier for the aging enzymes to do their work.
Season Overnight
  • Season all sides evenly with salt.
  • Wrap with plastic wrap and refrigerate 18-24 hours.
1 (3 1/2 - 4 1/2 lbs) boneless eye-round roast, trimmed
4 t kosher salt
Sear
  • Oven to 225°, middle rack.
  • Unwrap roast and pat dry.
  • Rub with oil.
  • Season evenly with pepper.
2 t vegetable oil
2 t pepper
Sear all sides, medium-high, 12 min.
1 T vegetable oil
Roast
  • Transfer to wire rack in rimmed baking sheet.
  • Medium-rare: Roast until 115°, 1 1/4 - 1 3/4 hours.
  • Medium: Roast until 125°, 1 3/4 - 2 1/4 hours.
  • Turn oven off, leave door shut, 30-50 min.
  • Medium-rare: Wait until 130°.
  • Medium: Wait until 140°.
  • Slice meat as thin as possible and serve.
Horseradish Cream Sauce
Whisk in medium bowl until thickenend, but not yet soft peaks, 1-2 min.
1/2 c cream
  • Gently fold in.
  • Transfer to serving bowl and refrigerate at least 30 min up to 1 hr.
1/2 c prepared horseradish
1 t salt
1/8 t pepper