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Results - Eye of Round Roast from Cook's Illustrated Recipe

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I wanted to pass on a recommendation for the America's Test Kitchen recipe for roasted eye-of-round. I made it a few days ago and it was fantastic.

The recipe calls for pre-salting the roast for 24 hours, searing it, then cooking it in a 225 degree oven. The results were great. The meat was very tender, tasty and the slow cooking allowed it to be cooked rare/medium rare all the way through, with almost no outer gray layer.

The recipe certainly took time but was idle time. All in, it took about 2 hours for a 2 1/2 lb roast (bought for about $12 in NY).

First I seared it in a cast iron skillet for about 10 minutes. Then it took about 1 to 1 1/4 hours in a 225 degree oven to reach 115 degrees. You then turn the oven off and let the temp rise to 125 for rare/medium rare which took another 20 or so minutes. The only thing I varied from the recipe was using less salt. I used 1 1/2 tsp of kosher salt, mainly due to me misreading the recipe but it seemed to work out fine and the salt really tenderized and added lots of flavor to the meat. After cooking I carved (or tried) thin slices using a Chef's knife. I put the leftover, uncut, piece into the tupperware and make roast beef sandwiches the next day. This time I used an electric knife which made quick work, and very thin, slices. A highly recommended recipe for turning a really inexpensive roast into a great roast beef.

FYI - i also made the horseradish cream sauce to go along with it.


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  1. Thanks for sharing that. I'll definitely try it. I don't have access to CI online but you've given plenty of detail. How much salt do THEY call for? This is a cut that my mother used to prepare that was always well done and never very good so I always walk right by them in the store. I'll pick one up next time on special.

    5 Replies
    1. re: c oliver

      I'm with c oliver in that I never get a good impression when I think of Round roast. Personally, I'd just make a chuck roast. At $3-4 a pound, it's pretty hard to pass up.

      Still, I might give this one a go (if I can find the full recipe).

      1. re: c oliver

        The recipe online is from America's Test Kitchen, so you should only need to register with an email address, no subscription or trial.

        For a 3 1/2- 4 1/2 lb roast, they suggested 4 tsp of kosher salt and for a 2-2 1/2 lb roast 3 tsp. They give a conversion to table salt of 1 1/2 tsp and in my quick glance, I accidentally used the 1 1/2 tsp even though I use kosher salt.

        To paraphrase the rest of the recipe;

        1. Salt the roast, wrap in saran wrap and refrigerate 18-24 hours.
        2. Pat dry the roast, rub with 2 tsp of vegetable oil (i used olive oil) and some freshly cracked pepper. Sear in hot skillet on all sides. This took me about 3 minutes per side in a hot cast iron skillet so it was deeply brown.
        3. Add to wire rack in rimmed baking sheet and put in preheated 225 degree oven. Roast until 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. Since my roast was smaller and i like my meat closer to rare, I took it out at 112 degrees which took about an hour.
        4. Turn oven off, leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. As I said, I took it out at 125 degrees which took about 20 minutes.
        5. Rest for 15 min and slice thinly. Since I dont have a carving knife, I used an electric knife which worked perfectly.

        This was my first attempt at using an eye of round roast. I had walked by it for years and was always curious but never bought it. I was skeptical using such a (relatively) inexpensive roast until I saw the episode of ATK. But it turned out beautifully, was a breeze to cook, taking nothing but time. Plus, the size, shape and uniformity made cooking and carving easy. Plus leftovers make great sandwiches!!!

        1. re: ESNY

          Cool. I guess it's CI online that you have to pay for. I just signed up. Bless your heart for now TWO good deeds today :)

          1. re: ESNY

            Thanks, ESNY, so much for intelligent, clear instructions on how to cook a spoon roast to a rare, tender, mouthwateringly delicious roast of beef. I did exactly as you suggested (feeling a bond as I recognized a cook who prefers rare to medium here and uses a good old black iron skillet to brown the roast))) and my 3 lb spoon roast was awesome, perfect. I used 4 level teaspoons of kosher salt to salt the roast, and I added to that salt some crushed, fresh rosemary and some onion powder for flavor. Also studded the roast with slices of garlic before I salted the roast. The one thing I puzzled over was how to take the temp of the roast with my Thermapen instant-read thermometer without opening the oven door. I ended up using exactly your times for my 3-pounder (one hour at 225 degrees, test, - it was exactly 112 degrees - return to turned-off oven for additional 20 minutes - retest: bingo: 125 degrees!) and I took the temp as quickly as I could, with the roast out of the oven, keeping the oven door open only for a split second to keep heat in. This modest little roast, cooked per your directions, turned out every bit as delicious as a much more expensive cut of beef roast. Mille grazie!!!! Payback is my sharing this special recipe from my snooty aunt for Foolproof Rare Roast Beef. for a standing rib roast. I've used it many times, and it always works:
            Rub salt and pepper into 2- 3- or 4-rib roast right out of the fridge, and put it into a preheated 375 degree oven for exactly one hour. Turn off the oven, but do not open oven door. This may be done hours ahead. Leave the roast in there and leave the door closed. Step 2: Before serving, set oven at 300 degrees and reheat 2 ribs for 22 minutes, 3 ribs for 25-30 minutes, 4 ribs for 35 minutes. I know it sounds too simple to be true, but it works every time for rare roast beef. You do not brown the roast first. It is evenly cooked out to the edges, and the outside is crisp-ish and brown. Of course, I stud the roast generously with slivers of garlic.
            My son cooked a whole shoulder of pork (22 lbs) at 375 immediately lowered to 185 for 24 hours, but that's another story...)))

          2. re: c oliver

            I'll try that, often I get a chuck roast and cook until tender but that sounds great. Have to do it on a day when I'm off sounds easy enough. Not much too it. Thx

          3. I have only heard good things about this recipe. I really don't like eye or round but would be willing to try this is the price wasn't so high on this cut of meat. Thanks for posting your results

            1. I, too, think that this is a super recipe. While the roast is cooking, I like to simmer sown equal parts red wine, Madeira, and beef broth, with a chopped shallot and a sprig of Rosemary. Strain when nice and syrupy, and serve with the roast.

              1. I made this today and it came out fantastic. I used a black angus eye of the round. It was tender, juicy and flavorful.

                1. That sounds great. Thank you.

                  Please does anyone know what equivalent cut I should get in the UK for this? I'm thinking Topside or Top Rump.

                  11 Replies
                  1. re: Robin Joy

                    Eye of the round is the semitendinosous muscle, which is one of the muscles that contistutes the outside bottomw round. It's not part of the rump.

                    1. re: Robin Joy

                      The eye of round is a cut from the round steak section of a beef hind quarter.

                      A round steak actually has 3 different "cuts" in it that you can buy at the grocery store. The bottom round (which can be labeled a London Broil roast, the top round (usually a steak), and the eye of round (sold either as a roast or a steak).

                      Of the 3 parts of a round steak, the eye of round is the most tender. (BUT, it is NOT as tender as a rib eye)

                      Someone once told me it was also called silverside beef. I have no clue, but I had a friend who lived there for a few years and when she stayed with me and I went to the store I would often get a London Broil, she always called it silverside.

                      Rump is not part of this group and wouldn't work.

                      The round is the rear leg of the cow. A frequently used muscle, the meat from this area is lean but tough.
                      Bottom Round: One area is tougher than the other, and it's usually divided into two smaller cuts -- bottom round roast and rump roast (the end that comes to a point).
                      Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. This is called beef silverside in the UK, Ireland, Australia and New Zealand.
                      Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak. Also called breakfast steak, wafer steak, sandiwch steak, minute steak.
                      London Broil: The name of the finished dish, not the cut of meat. Butchers will use the name London Broil for flank steak, top round steak or top blade steak.
                      Top Round Steak or Butterball Steak: Thick steaks from the top of the round. Usually broiled, braised or cooked in liquid.
                      Round Steak: Very lean, but not as tender and juicy as other cuts. Served broiled, braised or cooked in a liquid.
                      Round Tip Roast or Tip Roast or Sirloin Tip Roast or Tip Sirloin Roast: A cut away from the sirloin section, this roast is tender enough to be oven roasted or used as kabobs. When trimmed it's called a trimmed tip roast or ball tip roast.
                      Round Tip Steak: A steak cut from the untrimmed round tip roast.
                      Rump Roast: Cut from the bottom round. When the bone is left in, it is called a standing rump roast.
                      Top Round Roast: A lean and fairly tender cut as compared to the other cuts from the round.

                      1. re: kchurchill5

                        Thanks, that's a handy reference breakdown for cuts of beef. What book or website is it from?

                        1. re: greygarious

                          (Kitchen Dictionary: Beef Round Cuts
                          This is called beef silverside in the UK, Ireland, Australia and New Zealand. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like ...


                          Difference between bottom round and top round (beef)
                          5 posts - 4 authors - Last post: Sep 12, 2006
                          This is called beef silverside in the UK, Ireland, Australia and New Zealand. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks ... Round Tip Steak: A steak cut from the untrimmed round tip roast. ...
                          www.recipesnoop.com/Board/about6582.h... -


                          I think these were it.
                          I usually mark those and should of copied and sent with the message but forgot. Hope this helps.

                          1. re: kchurchill5

                            Thank you for your efforts K, but I'm afraid I'm little the wiser, as London Broil or anything containing the word "round" are not terms used at all in the UK. Silverside sounds a possibility but my money would be on our Topside.

                            I understand that many US expressions are just as they were imported from here in the 17th and 18th centuries, and we are often the ones who have changed. Who said: "Divided by a common language"?!

                            Thanks again.

                            1. re: Robin Joy

                              My friend always mentioned silverside. I never said said london broil was anything close. I just gave the comparison chart if it helped.

                              Silverside I heard when he saw the cuts at the store that were similar to an eye round. That is why I offered it.

                              1. re: kchurchill5

                                "Silverside" is probably just a moniker for cheap cuts of meat but that's just a guess. "Silver" as in the silver skin that can often be on the outside of cheaper, tougher cuts.

                                1. re: Squirrels

                                  Gretchen's 4/6/09 link to the Wikipedia entry shows that it is similar to bottom round and does have silverskin.

                      2. re: Robin Joy

                        Hi Robin,

                        If you click on the link in ESNY's original post, and do the free registration to get to the recipe, there are pictures of what is and is not an eye round roast. They print off pretty well so you could take them to your butcher to see what it is called in Britain -- or even just use it to spot the thing at the supermarket. Although a look at this comparison of primal cuts in the US and UK makes me think that there may not be an exact equivalent. http://en.wikipedia.org/wiki/Beef#Ame...

                        1. re: GretchenS

                          Thank you G. Last night I salted and wrapped a piece of topside, which is probably the best of the cuts from the top bit of what you call the round (silverside is the same price but considered to be a little tougher)........Tonight I'll find out if it works!

                          1. re: Robin Joy

                            I've heard the Eye Round roast referred to as the Silver tip Roast. The link below takes you to a video on butchering. The eye round is the one between the Top Round and the Bottom Round......Topside/Silverside.


                      3. I want to second this. The only changes I made were:

                        1- After salting the required hours, I rubbed it with a salt-free version of Adam's Steak Rub (a little hack on my part with which I am particularly pleased) and let it come up to room temperature.
                        2- Than, after the sear, I let it rest a little bit to let the temperatures come down a bit.

                        I might try to roast it next time at 200F, to see if that makes any difference. It may be worth trying in a smoker, also.

                        7 Replies
                        1. re: jokeiii

                          Roasts with more fat than eye of the round yield better results from your smoker as it tends to be a dry heat.

                          A key to the success of the ATK roast is keeping that oven door closed to maintain constant temp and higher moisture. A remote probe thermometer is almost essential for this technique.

                          1. re: jokeiii

                            I don't know if I would try the smoker, very low fat content as lamafoodie mentioned but I didn't use a remote probe thermometer. I just followed the direction and it was perfect. But I kept the door closed.

                            1. re: kchurchill5

                              My thinking was to use the smoker to add a smoky taste, not to smoke it as you would a brisket. That is, I'd use it to "smoke roast" it at 225F until medium-rare.

                              1. re: jokeiii

                                I'm going to try this in my stove-top smoker -- just start it on top of the stove until the smoke starts, then finish in the oven per the recipe.

                                1. re: pikawicca

                                  I believe you've mentioned this before. Is this a Cameron smoker? I've had one for a few years but only used it a couple of times when I first got it. I should try it again.

                                  1. re: c oliver

                                    Yes, c, it is a Cameron and you should definitely give it a spin this summer. The longer I have this gizmo, the more I use it. I have several vegetarian friends who borrow it during the tomato harvest, smoked tomatoes being a superb stand-in for bacon and ham flavor in many dishes. I just smoked and pickled some ramps that might be the best unique, item to ever come out of my kitchen.

                                2. re: jokeiii

                                  I've done this, it's wonderful!! The only problem I had was inconsistent temperature in the smoker. Since then I've gotten a domed stovetop smoker with a built in thermometer.

                            2. I want to add my thanks to you, ESNY, for posting this. Made the roast last night and it was terrific! And I think I am going to like it cold much better than I do fattier cuts because I dislike the cold fat so much and this is gorgeously lean. A keeper for sure!

                              1 Reply
                              1. re: GretchenS

                                A second that it is a great recipe and for sharing. I would of never tried it on my own but it was wonderful and I have a great beef sandwich with some arugula, some aioli, a heirloom tomato and a good slice swiss for lunch. Yumm!

                              2. jfood saw them make this recipe on TV yesterday and it looked great as well. But it dod not look like an eye round on the show. It looked more like a rump.

                                1. Mmmm... thanks for the link. I made this today, it totally changed my perception of roast beef!
                                  Next time I'll definitely make sure to do the presalting thing and cook it to the rarer side of medium rare. (I had mine on the more medium side of medium rare due to personal preference but it ended up a slight bit chewy)

                                  1. I love eye of the round because it is so lean; I cook for two, but cook a whole eye round because the leftovers are so great - no fatty hunks to deal with. I use it in sandwiches, on salads, in a stir fry (just warmed through) all week long, so when I cook one I've go the protein part of the meals covered.

                                    I do pretty much the same thing with pork loin roast and roasted turkey breast, that is, cook one over the weekend and use up the meat in various ways ... fortunately we don't mind having the same protein over and over. What the cuts have in common is little fat to deal with and great flavor if carefully prepared.

                                    1 Reply
                                    1. re: sheiladeedee

                                      I do it too, smoked chickens last week and do turkey quite often. And pork loins, just smoked one as well with my chicken. Just sliced up and put in baggies. Freeze some and have several meals. Great as you said salads, stirfrys, pasta. Lots of good things.

                                    2. I'm trying this. A question directed to those that have tried this. I love rare roast beef. And with that, do you think sliced thin of course, is this perfect for French Dips? I'm getting a little wary of the deli prices for mediocre meat that is stringy these days.

                                      5 Replies
                                      1. re: chef chicklet

                                        I had medium rare to rare yesterday for a sandwich. Not a french dip but it was great. Either fresh made or deli doesn't really bother me. I appreciate what I made. But a deli slice quality would of been just fine. I am just not that particular but do appreciate the better of the two. I really enjoyed it and will make it again.

                                        1. re: kchurchill5

                                          Thanks kc, really want rarish, so I think I'll just pull it. French Dips are our fast meal midweek, not too difficult, and with a nice au jus and a simple salad, we just love it.

                                          1. re: chef chicklet

                                            One of my faves is a twist of french dip. I saute some onions and mushrooms and add arugula add the end. Top the roast beef and add a aioli (rosemary, thyme and pepper with mayo ... I cheat an use store bought in a hurry and just add the herbs) Maybe a little lemon zest for a kick and then good gruyere which I love but any good melting cheese works for this. Then dip away. It is a favorite sandwich for me.

                                            I loved the eye round and it will definitely be made again if nothing else for deli slices. One slice is great for a sammy for me. What a great flavor.

                                        2. re: chef chicklet

                                          Yes, perfect for French Dip, that's what I just had for lunch with some of my leftovers. Also I endorse ESNY's temp adjustments for rare, might even go with 112 for first reading, 122 for second. It is WAY better than any deli meat I have had for a long time.

                                          1. re: GretchenS

                                            Perfect so I'll go by that instruction, thank you Gretchen. I always get as rare rb as I can because I reheat it and sometimes I lose some of the red color. I will pretty much be using this for French Dips anyway, don't usually eat beef for deli sandwiches. 112, sounds like the temp. I think this calls for my electric knife.

                                        3. I made this a couple weeks after the recipe was first published. Good results, and nice sammiches from the leftovers.

                                          1. I am tempted to make this. But it would just be for me and maybe my daughter, who won't eat half the things I prepare. I'm afraid it would last forever. (If it's that cheap I guess I could give some to the dog too.)

                                            5 Replies
                                            1. re: NYCkaren

                                              Very cheap and besides, cut it up for beef hash, slice it for sandwiches, thick diced and add to soup, thin slice for a pasta salad. Even make a creamed beef like the old chipped beef, or a chopped beef salad like tuna salad. Beef pot pie. I would slice thick the left over and go from there. Lots of possibilities especially for the price.

                                              1. re: kchurchill5

                                                What if I bought a roast, cut it in half, cooked half and put the rest in the freezer for later? Would that work? Could I adjust the oven times?
                                                What I usually do with leftover meat is cut it up and put it in salads. If I needed to finish a 3-pound roast before it went bad I'm afraid I'd be eating beef salad three meals a day.

                                                1. re: NYCkaren

                                                  I am going to do just that with the next one: roast half anf freeze half. I don't see why it wouldn't work just fine.

                                                  1. re: GretchenS

                                                    I haven't had great luck with smaller roasts when using a similar recipe (actually, the previous version of this recipe). You might want to cook, carve and freeze instead of trying to cook a very small roast.

                                              2. re: NYCkaren

                                                I had a 2 1/2 lb just for myself!!!! Actually, i was the only one home when I made it, so I ate it by myself the first night and mywife and I both had roast beef sandwiches the following day. After that, I had about a 3 inch section left, which sadly I had to throw away as I got stuck working late for the next few days and totally forgot it was in the fridge... I think it would last about three days in the fridge. Besides sandwiches, you can make roast beef hash, a shepherds pie type dish, serve it ontop of an arugula salad, etc. I'd be hestitant to use a roast that is too small, not sure how it would affect the cooking and texture. It would obviously cook faster and not need as much salt or "marinating" time.

                                                I think yo

                                              3. Jfood just finished dinner where this was paired with rciotta gnocchi and wild mushroom.

                                                His procedure. He used a 2# eye round since he is home alone, salted and placed in the fridge for 20 hours. Removed and washed off the meat. Dried it and seasoned with freshly grated black pepper. Into the 225 for about 45-50 minutes until 120 on the thermometer. Oven off and out aqfter another 15 minutes.

                                                Jfood's verdict and questions:

                                                Texture - The texture of the meat was like none jfood have ever tasted with an eye round. It was fantastic. And jfood grew up with eye rounds and never understood the attraction. So for texture jfood gives this a 10
                                                Juiciness - The meat really held the juice and jfood would also give this a 10
                                                Flavor - Jfood needs to separate into two categories. The inside was absolutely perfect, very flavorful. Another 10. The 1/8'-1/4" around the edge was grossly oversalty. Jfood would have to give the edges a 4. Any idea what jfood did wrong?

                                                The ricotta gnocchi and wild mushrooms were a very nice complement to this dish. The recipe jfood used was not great, only OK, so he won;t post.

                                                So if anyone knows what jfood did wrong he would appreciate it. This is not something he could serve the rest of the family because of the salty edges.


                                                BTW - he gave me a slice in the bowl. I really miss the girls and this was very helpful.

                                                15 Replies
                                                1. re: jfood

                                                  I don't think you did anything "wrong," but whenever I do a dry brine like this, I rinse the meat and pat dry before roasting to get rid of excess salt on the surface.

                                                  1. re: pikawicca

                                                    Jfood washed it off and patted drY. Is it supposed to have that salt layer, like a smoke layer on a good piece of Q?

                                                    1. re: jfood

                                                      No, I don't think it's supposed to have a super-salty layer. I think I'd try soaking it in unsalted water for a bit after brining to remove the excess salt.

                                                      1. re: pikawicca

                                                        Well snatching victory from the jaws of defeat, jfood will trim the saltiness, slice thin, grab some caramelized onions from the freezer and make a nice cheese steak for lunch.

                                                        BTW - I'm getting the trimmings, no sodium issue for me. :-)))

                                                        1. re: jfood

                                                          Just occurred to me to ask: What kind of salt did you use, table or kosher?

                                                    2. re: pikawicca

                                                      I didn't wash the roast and it was definitely not too salty. As I mention in my original post, I inadvertently used half as much salt as was originally called for, but maybe my error was actually a good variation!!!!

                                                    3. re: jfood

                                                      I washed very good. and then I oiled mine and added a 5 pepper grind. Just a nice simple mix. I also added 1 teaspoon of my own blend. (basically an all herb blend). I think this helped to tone down the saltiness. Maybe not.

                                                      1. re: jfood

                                                        Jfood, I used quite a bit less kosher salt than was called for in the recipe (maybe half) and got very good results. I think that might solve your problem.

                                                        BTW - glad the beef helped the sadness over absent family members :)

                                                        1. re: GretchenS

                                                          Jfood thinks he used too much salt as well. 20 bags of lime on the lawn and jfood is pooped. Need a good cheesesteak.

                                                            1. re: bnemes3343

                                                              if jfood was driving from CT to Philly he would never get there. He would stop in NJ for a Sloppy Joe.

                                                              Hmmmm, not a bad idea, then Spiritos for ravioli

                                                              1. re: jfood

                                                                Hey, kid, check out your short rib thread for my work-in-process comments :)

                                                        2. re: jfood

                                                          I've had a 4 lb roast in for over 2 hours now, and it didn't hit 100 until 10 minutes ago, after I increased the heat to 250. I am starting to have doubts, but will persevere and report back

                                                          1. re: Xine

                                                            It took 3.5 hours and kicking the oven up to 300 to get the roast finished and a late supper served. It was delicious, I just wished I had known what the timing would be before I started.

                                                        3. I have this recipe on my DVR and plan to make it soon. The fact that it is really great is not the least bit surprising. Their recipes are always terrific. I'm a little embarrassed to admit it, but the vast majority of things I make from recipes are theirs. Made their Chocolate Blackout Cake last weekend (recent episode) and it was incredible. I've won local cook-offs with their Apple Pie and Texas Chile recipes (is that cheating?).

                                                          1. I have several Eye of Round steaks that I get in my meat share each year. I never know what to do with them. Do you think this techique would work with an Eye of Round Steak?

                                                            2 Replies
                                                            1. re: oaklandfoodie

                                                              I've subscribed to Cook's Illustrated since the early 90's, and I have all of the yearly bound editions and the current index. That said, I refuse to pay an additional subscription fee to access them online. Most of the recipes that they make have been printed in the monthly magazines.

                                                              The article 'Improving Cheap Roast Beef' which includes the above recipe, is in the 2008 January-February issue, page 7.

                                                              I had forgotten about the article, so thanks ESNY for the reminder and your excellent additional directions- time-wise. I long ago threw away my unreliable meat probe thermometer and have to test by opening the oven and using my thermometer - which obviously causes loss of heat, I will definitely make it this week.

                                                              1. re: Canthespam

                                                                Sorry for the confusion - the regular Cook's Illustrated site has an annual membership fee, the America's Test Kitchen site (same people) is free, only requiring your email. It helps to know the name of the episode and the exact name of the recipe, otherwise there are soooo many recipes to go through to find what you are looking for.

                                                            2. I did this for Easter dinner and it was excellent. I had a 4lb roast and it reached 112 in about 35-40 minutes..kind of screwed up my timing for the rest of the dinner, but I worked it out.

                                                              I have half of the roast left; uncut. Any creative ideas other than yummy sandwiches, to do with the leftovers?

                                                              10 Replies
                                                              1. re: krisrishere

                                                                I did two different ones.

                                                                I did one with a horsradish mayo, with added basil, a couple of roasted tomato slices, gruyere cheese and an apple, pear and onion topping. Toasted on a onion roll. For the topping I just sliced the pear, apple and shallot and tossed with a light honey vinaigrette. Very lightly dressed. Just topped with a few slices of each

                                                                The other was, a garlic rosemary aioli, then sauteed onions, mushrooms in a sherry wine and butter. Topped on the steak with arugula. Topped with gorgonzola, then the top piece with the aioli, and then served like a french dip. I used some beef stock, a few rosemary sprigs, a shallots grated and just a dash of corn starch to thicken and 1/4 teaspoon butter to give some richness. I dipped them in the sauce.

                                                                Both sandwiches I stuffed and then put under the broiler to melt the cheese. Added the lettuce on the last one and then topped.

                                                                Both great, very different but really good and a bit different.

                                                                Although, mayo, lettuce tomato, s/p is just as good

                                                                1. re: kchurchill5

                                                                  "Both great, very different but really good and a bit different."

                                                                  "Very different" but only "a bit different"? I'm a little confused.

                                                                  1. re: Squirrels

                                                                    Both good and both a bit different ... sorry up since 4am, on a boat bouncing around and living on 3 hrs sleep. What can I say!! :) You get the idea.

                                                                    1. re: kchurchill5

                                                                      I made the roast for dinner tonight - 3 lbs.,($3.99 a pound on sale at Safeway) and it was excellent. It is a bit of a pain taking it out of the oven each time to check the temp. I only have a regular meat thermometer (I finally tossed the piece of junk cable temperature thingie), but the results were worth it - even though I wasn't sure how long it would take.

                                                                      The second one will be much easier. My husband couldn't stop raving about it - or eating it. We both thought that it was a little too salty. I used 1.5 teas. kosher salt as instructed. I wonder if I cut back next time, would it change whatever the 24 hour sitting period does to the meat??? Any ideas on that?

                                                                      1. re: Canthespam

                                                                        I did mine 24 as well, but would cut back also. I plan also on rinsing it very well. But agree. I had to check 2x for temp and only have a simple thermometer as well. Next time I will know more when to check. Second time will be much easier. I loved it. I would definitely cut back a bit as well with the salt. The outside layer seemed to be too salty to me. I also added some ground pepper and a little herb rub which I think helped the saltiness. It was really good. I think everyone has had a great experience with this recipe.

                                                                        1. re: kchurchill5

                                                                          I agree with you 100% about the salt. I have never made any kind of roast etc.. without garlic and almost had a withdrawal attack when I made this one - but it was great with just the salt and pepper - although the top layer of pepper was a little bit too much also. This recipe is a keeper.

                                                                2. re: krisrishere

                                                                  It only took your 4 pound roast 40 mins to get to 112 degrees when cooking with your oven at 225? Wow, thought it would take longer.

                                                                  Every recipe I read says to do 500 for the first 10 mins to get a crust (or sear in a pain), then turn down the oen to 350 and roast 12-15 mins per pound.

                                                                  Honestly, for a roast beef you are going to slice thin I don't see the point in searing it or roasting at a high temp because you won't really taste that crust like you would on a thick piece of steak. Therefore, maybe your ideas for "low and slow" yield a more tender, juicier result for a top round cut o f beef.

                                                                  I have put in charge by my mother to cook the roasts this year. We will be getting two top rounds because some like it bloody rare (myself) and others more done. If I do this method and cook then in the low oven at 225 degrees how long would you say it would take for each?

                                                                  1. re: steakrules85

                                                                    The entire point of the original post and the ATK recipe is that it is rather different to your second paragraph. The recipe does involve searing, and it does make a difference. Why not try it on a modestly sized trial roast? You'll love it!

                                                                    1. re: steakrules85

                                                                      As Robin says, be sure to read the original post and recipe. Find the original ATK article if you can, it explains the reasoning behind the method. This is not a typical roasting method. It is intended to take a less expensive cut of meat (eye of round) and give a reasonably tender result. The long salting time and low roasting temperature are critical to obtaining the predicted result. The pan searing makes it look more attractive if you bring it to the table to slice. Otherwise it would just be kind of gray.

                                                                      1. re: steakrules85

                                                                        If you screw around with the CI method, you'll get tough gray meat. Follow it precisely or don't use it at all.

                                                                    2. The low-temperature method for the eye round roast from Cooks Illustrated is excellent - HOWEVER - only cook it to 105 degrees and then allow the temperature to rise from there after you turn off the oven. It does not turn out too rare, trust me, and it stays jucier over the next few days. I used a 4 lb. roast - great for 2 meals for 4 people - hot with gravy and potatoes the first time, then as French Dip sandwiches the second! Super way to cook a low-cost piece of beef and make it taste like Tenderloin!

                                                                      1. Mr. JudiAU recently tried this with meat from our grass fed beef share. It was really impressive, especially given the price. Most of the meat went to sandwiches but it also worked well in a hash. Wish we had a high end slicer-- it would have been even better.

                                                                        1. The second time I sliced it was just medium sliced with a great mushroom au jus sauce. Simple but very flavorful. It was great over some mashed potatoes

                                                                          1. Thanks for the link and the tips. I have my roast "salting" in the fridge right this moment, can't wait to sear it off and bake tomorrow!

                                                                            My roast is grass fed beef as well- I've found that preparations that work for conventional beef are not always successful with grass fed, so I'm glad JusiAU had good results!

                                                                            1 Reply
                                                                            1. re: yamalam

                                                                              Results: Very good indeed! I'm glad I lessened the salt, it was still *almost* too salty for me. Here's a pic, thanks for introducing me to a new cut of meat and great technique

                                                                            2. Would this work on a bottom round roast as well? Also when you put it in the oven do you cover it? Do you think this could be made in a crockpot? So hot here in Tx that I hate to use the oven!

                                                                              1 Reply
                                                                              1. re: danhole

                                                                                I love my Crockpot, but definitely NOT for this recipe.

                                                                              2. I wanted to chime in, having tried this recipe today with a 2-1/3# eye round onto which I rubbed about a tsp of kosher salt and a quarter-tsp of garlic powder. I salted it for 24 hours, and let it sit wrapped at room temp for 2 hours before searing. Using bacon fat to sear it was a mistake, as the fat burned (though rinsed, maybe the garlic powder was involved too). I switched to a different pan for the oven part. Because I didn't want the tapered end to roast into jerky, I set the oven between 200 and 225, and needed 30 minutes to reach 115, then another 20 minutes in the turned off oven, and 30 minutes, covered, resting time to reach 125. This was a rare center from which juices still ran during slicing. My knives are not the best for very thin slicing so I let the remainder cool for a time before slicing the leftovers. Probably should have dug out the electric knife.... I was pleased that the tapered and wasn't overdone. It is medium and most of it still a bit pink. I'll use that end for hash or in soup. The main section of the roast is tender - you still need a knife to cut bite-sized pieces but there's no chewiness.

                                                                                I have a very light hand with salt. Though I would not have wanted the outer meat to be any saltier, the innermost meat was undersalted. Cutting my portion into bits that contained both solved that problem.

                                                                                For those who are thinking of trying this method, I'll mention that between the low heat and the lean cut, there is very little shrinkage. If you make it for a crowd, you'll be able to buy a smaller roast than you'd think, but you'll need supplemental beef broth if you want gravy - there is not much in the way of jus or drippings. Thin slicing makes the portions look large, too. If I were serving the one I cooked at a single dinner gathering, it would probably feed 7 or 8 people. I don't care for reheated roast beef, so I am in for a lot of sandwiches!

                                                                                I imagine this method would be successful with roast lamb, too.

                                                                                4 Replies
                                                                                1. re: greygarious

                                                                                  My latest version of this (third time I made it, it's a winner) I salted pretty heavily (about as much as they said, maybe not quite) and then rinsed well before cooking. This solved both the too-salty exterior and under-salted interior that I experienced previously.

                                                                                  1. re: greygarious

                                                                                    Grey - The 2 hours was insufficient time for the salting process. The recipe calls for 18-24 hours. The first couple of hours under salt will cause the roast to exude juices. Several more hours and the roast will begin to reabsorb the juices, taking the salt with it, so that the interior of the roast becomes seasoned. Can't cut corners on this aspect of the preparation and expect the same result.

                                                                                    1. re: DigitalVelvet

                                                                                      As I wrote in the second sentence of my post, the roast was slated for 24 hours.

                                                                                      1. re: greygarious

                                                                                        Sorry! I can't imagine how I missed that! :(

                                                                                  2. I was planning on cooking this recipe tonight. I purchased the roast and salted yesterday in preparation for today. I found out about 2 hours after I salted that our guests were going to be delayed a day. I immediately rinsed the roast after I heard this. Do you all think I need to buy another or can this one sit for another day in the fridge after a two hour salting. I'm sure a good portion of the salt had already started its work by the time I rinsed. Any ideas?

                                                                                    3 Replies
                                                                                    1. re: sonofdon

                                                                                      Good question. I'd have left it salting, rinsed it today, and left it covered in the fridge until tomorrow. Undoubtedly the salt got into the outer portion and you didn't wash that off...if I understand osmosis properly, it will continue to diffuse toward the center but not enough to adequately salt the whole roast, especially if it's on the large side. If you re-salt, use half as much and use the shorter fridge time range. Theoretically, you could put the meat into cold water now so the salt would move out into the water but the meat could then draw some of the water back in..... If I were doing this for company, I'd start over. Freeze the first one and use it later for pot roast or some other braise.

                                                                                      1. re: sonofdon

                                                                                        You're fine with the one you have. If I were in your shoes, I would let the meat sit in your refrigerator uncovered or unwrapped and let it air dry until you are ready to take it out to warm before placing in your oven. This is what is suggested for Prime Rib Roast.....to air dry a few days to intensify the beef flavor through dehydration.

                                                                                        btw, if I did not misread or misunderstand, you have only salted for two hours thus far......if that's correct, I would resalt another 10-12 hours minimum....up to when you take it out of the fridge prior to roasting...or up to the time you decide to roast, before rinsing off the dry brine.

                                                                                        1. re: fourunder

                                                                                          Thanks...I think I'll go with it. Appreciate the help.

                                                                                      2. I did this with a Weber last weekend and was very happy with the result. See: http://chowhound.chow.com/topics/725801

                                                                                        1. Thank you so much for posting this information. It has save me a ton of trouble trying to locate it. ATK only offers free access to recipes for "the current season" and unfortunately although I viewed this episode as a rerun recently, I can't find it anywhere. I do have a basic membership to their site, but to view anything that is not for "this season" you have to sign up for the "14 day trial" and give them your credit card. 25 Bucks a year is exorbitant imho

                                                                                          1. I made this tonight and my verdict is...I don't know. It was still kind of chewy. The thinner the slices the better, but I had a hard time getting consistenly thin slices with my electric knife. Perhaps if I had a meat slicer it would have helped.

                                                                                            I think the roast was around three pounds and it took about 2.5 hours. I turned the oven off at 115 degrees and left it in until it reached 125. It sat for about 20 minutes. When I sliced it some juice still ran. It was perfectly rare, maybe more like med-rare. The only thing I did differently from the originaly recipe was that I forgot to salt it for 24 hours. It was only salted for about six hours. Though I'm pretty sure the salt didn't effect the roast much at all, it was still juicy and moist. Just not as tender as I would have liked.

                                                                                            I purachased the eye of round roast at Costco and I don't recall them being dirt cheap, so I'm not so sure this is the cut to go with for a roast beef. I guess I don't see the point of using this cut unless it was super cheap. What other (more tender) cuts are traditionally used for roast beef? And, what else can I do with the eye of round roast besides a roast beef? Since the roast was sold in a 2-pk I still have another in my freezer to use.

                                                                                            5 Replies
                                                                                            1. re: mrs.corgi

                                                                                              Consider Swiss steak for the other hunk. ATKRadio discussed it Saturday - of course to put their own spin on it they cut up a blade roast but it is commonly made with round. http://www.americastestkitchen.com/ra... Unless you are willing to eat a not-very-flavorful steak sliced thinly on the diagonal, round needs either low roasting or prolonged braising. So Swiss steak and pot roast are common. Ropa vieja and stracotto are pot roast cousins that are pulled once they are fully braised.

                                                                                              1. re: mrs.corgi

                                                                                                For what it is worth, CI says that the 24 hour salting is part of what tenderizes this tougher cut of meat. Around here Eye of Round is about half the price of what good Rib Roast is, thus the temptation to try and make a nice slicing roast out of it. I prefer the Eye cut to Cross Rib, which is also part of the round and should not be mistaken for a real Rib Roast. If you want a tender roast Rib Roast will do the trick. It goes for $6 to $7 a pound when it is on sale here.

                                                                                                1. re: mrs.corgi

                                                                                                  I have salted some roasts for up to 72 hours to insure tender and juicy. The salt and slow cooking work to tenderize the roast.

                                                                                                  1. re: mrs.corgi

                                                                                                    I have to agree with the phantomdoc and Inspector Jon, you simply cannot cut short the salting time. They discuss this in detail on the actual TV episode. We now use this recipe everytime we find a round roast at the store and every single time it comes out delicious. The best part is that if you want to dr. it up with more spices after it's cooked it's pretty easy to toss it in some garlic butter to warm it up etc. We haven't yet tired of just the plain version since we make various sandwiches with the leftover meat- including good old french dip. I'd also add that the reason you couldn't get it to slice properly was also because of the salting. Once it's properly salted, it's very tender and will slice like butter..
                                                                                                    Tonight we are trying the famous "London Broil" cut that shows up at the market and which turns out to be top round.

                                                                                                    1. re: mrs.corgi

                                                                                                      Full 24 hrs, don't cut back on the salt, you can always rinse before the oven.

                                                                                                    2. I'm getting ready to try this tomorrow. Question: Can I sear and roast this in a Dutch oven? Do I need to put it on a rack?

                                                                                                      1. This was AMAZING. I used a round steak, it was about 3/4" thick and used a little over 3 teaspoons of kosher salt. Checked the temp after 30 minutes (glad I did!) and it was about 125. Shut the oven off and actually forgot about it for a couple of hours. Just sliced it up and it is fantastic. The salt gives it such a great flavor and I just seared it with some black pepper and olive oil. I'm never buying deli meat from the store again!! Thank you so much!

                                                                                                        1. Thanks for your comments, ESNY! I just bought a four pound "roast beef". I asked the butcher what cut of meat it was and she said "eye of round." I was appalled when I read Lynn Rossetto Kasper's note (splendidtable.com): "Eye of round is one of the few unredeemable cuts of meat," but determined to figure out how to make the results as tender and juicy as possible. The Cooks Illustrated recipe was the most promising method I found, so I'm delighted to hear that it worked out for you! I'll be rubbing my eye of round with salt tonight and plan to have it for dinner tomorrow.

                                                                                                          1 Reply
                                                                                                          1. re: bluerroses

                                                                                                            Next time soak it red wine with peppercorns for a couple days.

                                                                                                          2. I made this tonight and it was tender, juicy and flavorful.

                                                                                                            I made one change - instead of just salting it I used Penzey's Prime Rib Rub.

                                                                                                            My remote thermometer went on the fritz so prior reports on timing became very helpful!