Preface
This recipe was an experiment, adapted from Cooks Illustrated 20th Anniversary Edition. The objective was to create a tasty roast from a cheap cut of meat. The result was successful, but I think it can be improved.
Theory
Cuts of meat such as eye or round or chuck contain a lot of connective tissue. Enzymes break down this tissue as temperature increases, but stop working after temperature reaches 122 degrees F. Therefore, slow cooking at low temperatures creates a tender roast. Most ovens do not have settings below 200 degrees; however, because my toaster oven can cook at 150 degrees, it can be used to slow cook this roast.
Ingredients
- 3 1/2 lb eye of round roast
- 2 Tbs kosher salt
- 5 tsp vegetable oil
- 2 tsp pepper
Directions
- Season all sides of meat with salt. Wrap in plastic and refrigerate for 18 to 24 hours.
- Remove meat from refrigerator 1 hour before cooking. Pat dry, rub with 2 tsp oil on all sides, season with pepper.
- Heat 3 tsp oil in iron skillet or dutch oven to smoke point. Open window, turn on exhaust fan, or disable smoke alarms.
- Sear meat on all sides, about 12 minutes.
- Place meat on rack over drip pan in toaster oven. Bake at 225 degrees F until internal temp of meat reaches 115 deg. F (for medium rare roast.) Re-enable smoke alarms.
- Reduce heat to 150 deg F, continue baking until internal temp reaches 130 deg F.
- Place on carving board, tent and rest for 15 minutes before serving.
Result
Roast was very flavorful, but not as tender as I wanted. I found the internal temp rose above 122 degrees sooner than expected. Next time, I will try roasting in oven at much lower temperature – perhaps 170 degrees F for a longer time. Subscribe to this blog to receive updates…
