Slow-Roasted Beef

"Roasting inexpensive beef usually yields tough meat best suited for sandwiches. We wanted to take an inexpensive cut and turn it into a tender, rosy, beefy-tasting roast worthy of Sunday dinner. First, we selected the best cut for our roast. Our favorite, the eye round, has good flavor and tenderness and a uniform shape that guarantees even cooking. Next, we chose between the two classic methods for roasting meat—high and fast or low and slow. Low temperature was the way to go. Keeping the meat’s internal temperature below 122 degrees as long as possible allowed the meat’s enzymes to act as natural tenderizers, breaking down its tough connective tissue (this action stops at 122 degrees). Since most ovens don’t heat below 200 degrees, we needed to devise a special method to lengthen this tenderizing period. We roasted the meat at 225 degrees (after searing it to give the meat a crusty exterior) and shut off the oven when the roast reached 115 degrees. The meat stayed below 122 degrees an extra 30 minutes, allowing the enzymes to continue their work before the temperature reached 130 degrees for medium-rare. As for seasoning, we found that salting the meat a full 24 hours before roasting made it even more tender and seasoned the roast throughout...."