BEST RECIPE FOR EYE OF ROUND ROAST BEEF RECIPES

Steps:

• First day: Spread salt evenly over all sides of beef roast. Wrap in plastic and refrigerate 18 to 24 hours.
• Second day (start this process 2 1/2 hours before you wish to serve): Preheat oven to 225 degrees F. Prepare shallow roasting pan with rack.
• Unwrap roast, pat dry with paper towels. Rub vegetable oil over surface. Coat with 2 teaspoons ground pepper. Brown roast in a medium-hot skillet on all sides until dark brown, about 3 minutes per side.
• Place on roasting rack. Place thermometer probe in the center of roast, insert from end.
• Roast uncovered for about 1 hr 15 min to internal temperature of 115 degrees F. DO NOT OPEN OVEN DOOR. Turn oven off and leave roast in place for 30 to 50 minutes, until meat reaches 125 degrees internal temperature.
• Remove from oven, place on board. Cover with foil, and allow to rest for 15 minutes before slicing. The roast will be pink and juicy in the center.

Steps:

• Coarsely grind peppercorns and fennel seeds in a spice mill or with a mortar and pestle. Using generous three-finger pinches, season roast on all sides with kosher salt—seriously, don’t hold back, you should see salt on nearly every surface. Rub peppercorn mixture all over roast, then place on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 12 hours and up to 2 days.
• Let roast sit at room temperature 30 minutes before baking.
• Preheat oven to 250°. Bake roast (still on rack set inside baking sheet) until an instant-read thermometer inserted into the thickest part registers 110°, 1½–2 hours.
• Meanwhile, heat 1 Tbsp. oil in a medium saucepan over medium. Working in 2 batches, cook stew meat, turning occasionally, until well browned on all sides, 6–8 minutes per batch. Transfer to a plate.
• Place onion in same saucepan, season with kosher salt, and cook, stirring occasionally, until onion is translucent and starting to brown, 6–8 minutes. Add mushrooms, increase heat to medium-high and continue to cook, stirring occasionally, until mushrooms are softened and most liquid has cooked off, about 5 minutes. Add garlic, tomato paste, Worcestershire sauce, and soy sauce and cook, stirring often, until mixture browns and begins to stick to bottom of pan, 2–3 minutes.
• Return stew meat to pan and add 6 cups water. Increase heat to high and bring to a boil. Reduce heat to medium-low (you want a good bubble going) and simmer, uncovered, until jus is reduced by two thirds, about 1½ hours.
• Using a fine-mesh sieve, strain jus into a small bowl, pressing on solids to expel as much liquid as possible, then return jus to pot (you should have 1½–2 cups). You can save the meaty, oniony solids if you’d like; it makes a great hash. Add vinegar to jus; taste and season with more kosher salt and vinegar if needed. (Be generous: The jus should taste rich and highly seasoned.) Cover jus and let sit until ready to serve roast.
• Remove roast from oven. Heat remaining 1 Tbsp. oil in a large heavy skillet, preferably cast-iron, over high until just beginning to smoke. Cook roast, turning occasionally using tongs, until deeply-browned all over, about 5 minutes total. Transfer roast to a cutting board and let rest 10 minutes (the final internal temperature should be around 120° for medium-rare).
• Meanwhile, reheat jus over medium-low. Thinly slice roast straight across against the grain and transfer slices to a platter. Sprinkle with sea salt and ground pepper. Pour about a third of jus over roast. Serve remaining jus on the side. Do ahead: Jus can be made 2 days ahead. Reheat over medium-low before serving.