Slow-roasted beef from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

  • beef eye of round

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Horseradish cream sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on October 24, 2019

    Great technique for delicious rare-roasted sandwich beef.

  • BethNH on September 29, 2017

    It's easy to make an expensive roast taste delicious. It's much more difficult to take a cheap roast and cook it so that it's moist and tender. Eye of Round roasts are always marked down at my supermarket. I've never known quite how to cook them so they don't turn into leather. This method has you salt the roast for 24 hours prior to cooking (actual time was more like 19 hours). The roast is then cooked in a very low oven and finally finished in the oven with the residual heat after the oven is turned off. At the end of the appointed time, I had a wonderfully cooked roast that was pink, juicy and tender.

  • scparks on February 09, 2013

    Page 389. A temperature prob would be very useful for this recipe.

  • Cheri on December 17, 2011

    Must be salted 24 hours in advance.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.