EYE OF ROUND ROAST TEMPERATURE RECIPES

Steps:

• Trim the excess surface fat from 1 (2 1/2- to 3-pound) beef eye of round roast if needed. Pat dry with paper towels and season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Let sit at room temperature for 1 hour. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F.
• Pat the roast dry with paper towels once more before cooking if needed. Heat a large oven-safe high-sided skillet, preferably cast iron, over medium-high heat. When hot, add 2 tablespoons olive oil and the roast. Sear until browned on all 4 long sides, 3 to 4 minutes per side. Transfer to a plate.
• Drain the excess fat from skillet. Wipe the skillet clean with paper towels and return the roast to the pan. Transfer to the oven and roast until medium-rare (120°F on an instant-read thermometer), 15 to 20 minutes total or about 7 minutes per pound.
• Transfer the roast to a clean cutting board and let rest for 15 minutes. Meanwhile, finely chop 2 garlic cloves. Pick the leaves from 1/2 small bunch fresh parsley and chop until you have 2 tablespoons. Drain 1 tablespoon capers and coarsely chop.
• Place 2 tablespoons unsalted butter in the skillet; the skillet will be very hot and the butter will melt and brown quickly. Add the garlic, whisk to combine, and return the skillet to medium heat. Cook, stirring often, until fragrant and light golden, about 1 minute. Add 2 cups beef broth, any accumulated juices from the roast, 1 tablespoon cornstarch, and 2 teaspoons Dijon mustard. Whisk until well combined.
• Increase the heat to medium-high and bring to a boil. Boil, whisking occasionally, until thickened to gravy consistency, 4 to 5 minutes. Remove the pan from the heat. Add the capers and 1 tablespoon white wine vinegar and stir to combine. Taste and season with more kosher salt and black pepper as needed. Keep warm until ready to serve.
• Just before serving, add the parsley to the gravy and stir to combine. Very thinly slice the eye of round roast across the grain and serve with the gravy spooned on top.

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.