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Mama
09-14-2013, 12:13 PM
I don't usually buy this cut because I never can get it tender enough for my taste but, since it was marked down at Sam's when I was there, I decided what the heck. I'll give it another try. I'm going to try the America's Test Kitchen method and see how it goes. I'll post picks and a review tomorrow. I cut the roast in half since it was 5 lbs and then salted each half and wrapped it in plastic wrap. It needs to sit for 24 hours so I'll roast it tomorrow. Anyone else tried this method?

America's Test Kitchen Eye Of Round Roast

1 boneless eye-round roast (3½ to 4½ pounds) (see note)
4 teaspoons kosher salt or 2 teaspoons table salt
2 teaspoons vegetable oil plus 1 tablespoon
2 teaspoons ground black pepper

Sprinkle all sides of roast evenly with salt. 
Wrap with plastic wrap and refrigerate 18 to 24 hours. 
Adjust oven rack to middle position and heat oven to 225 degrees. 
Pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle all sides evenly with pepper. 
Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. 
Sear roast until browned on all sides, 3 to 4 minutes per side. 
Transfer roast to wire rack set in rimmed baking sheet. 
Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours,
 or 125 degrees for medium, 1 3/4 to 2 1/4 hours. 
Turn oven off; leave roast in oven, without opening door, untilcenter of roast registers 130 degrees  medium-rare 140 degrees for medium, 30 to 50 minutes longer. 
Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.

NOTE: Serves 6 to 8. Published January 1, 2008. From Cook's Illustrated. 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 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 (2 1/2- to 3 1/2-pound) roast, reduce the amount of kosher salt to 3 teaspoons (1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons. For a 4 1/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts. Slice the roast as thinly as possible and serve with Horseradish Cream Sauce ), if desired.