Ingredients
- 2–3 pounds beef roast, such as eye round, top round, or tri-tip
- 3 tablespoons kosher salt
- 2 tablespoons olive oil
- freshly ground black pepper
Instructions
- One to two days before you want to cook the roast, take it from the package, rub it with salt, place it on a wire rack set on a rimmed baking sheet, and refrigerate uncovered for 8 to 48 hours.
- Set the oven to 325°F. Bring the roast out of the oven and let sit at room temperature for at least 1 hour. Rub with olive oil and sprinkle again with salt and ground black pepper.
- Roast for between 12 and 15 minutes per pound, then check the temperature. For medium-rare beef, the temp will be around 125°F to 130°F. Rest the roast for 30 minutes.
- At this point, you can slice thinly against the grain and serve, or you can heat 2 tablespoons vegetable oil in a skillet on medium heat and when it's hot, sear the roast on all sides until browned. Slice thinly and serve.
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