A perfectly-cooked cut of beef is a beautiful thing. Here's our recipe for slow-roasted eye of the round with an outer crust, dry brined then kissed with a sear from our EVOO. A little bit of beefy heaven at a price that's easy on the wallet.   


For the roast:

1 - 3 to 4 lb Inside Round beef roast (or Eye Of The Round)
2 tbsp EVOO + 1 tbsp for searing
Freshly ground black pepper

Optional: Herby EVOO's for finish drizzling: Rosemary, Gremolata, Herbes de Provence, Garlic

For the Dry Brine:
2-3 tbsp Kosher salt
2 tsp finely ground black pepper


For the brining: Remove silver skin (not fat) with sharp knife. Pat the beef dry with paper towels to remove excess moisture. Salt and pepper generously on all sides ensuring it's evenly coated. Add more salt and pepper if roast is larger. Cover in plastic wrap and place in fridge overnight. This allows the seasonings to penetrate the meat, enhancing its flavour and moisture. Take roast from fridge, remove plastic covering, pat dry, then set aside for about half an hour until it reaches room temperature.

For the roasting: Preheat to 225 F. Rub roast with olive oil. Apply black pepper to all sides of the roast. On medium high heat, in cast iron pan, place 1 tablespoon EVOO. When shimmering, place roast and sear on all sides using large tongs for easy handling.

Transfer the cast iron pan to oven and roast for 1.5 hours until internal temperature reaches 115°. Turn the oven off and allow the roast to cook about 30 more minutes more, until the centre is 130°.

Remove the roast from the oven and allow it to rest for 15 minutes. Slice thinly, against the grain, and enjoy with drizzles of infused herby or Garlic EVOO and horseradish sauce.

On medium high heat, place 1 tablespoon EVOO in cast iron pan on stove top. When shimmering, place roast beef and brown on all sides including ends. Use a large set of tongs for easy handling.