Roast Beef

Ingredients

• 1 7 to 9 pound inside top round
• 1 to 1 1/2 tbsp coarse salt
• 1 tsp fresh cracked black pepper
• Garlic butter, for serving
• Beef gravy, for serving

Instructions

1. Trim the top round of any unwanted fat and silver skin. It is okay if there is a small amount of fat on top as this will help flavor the meat.
2. Truss the beef with butcher's twine.
3. Generously season on all sides with coarse salt, roughly 1 to 1 1/2 tbsp.
4. Place on a rack over a sheet tray and refrigerate uncovered for 4 to 48 hours. This dry brining process makes the meat more seasoned and flavorful.
5. Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes.
6. Preheat the oven to 225°F.
7. Insert a thermometer into the center of the roast from the top.
8. Season the roast with fresh cracked black pepper on the top and sides, about 1 tsp.
9. Place on a middle rack in the oven and cook until it reaches 120–125°F for medium-rare. This will take 3 to 3 1/2 hours.
10. Remove the roast, cover with foil, and let rest for 30 to 90 minutes. The internal temperature will bump up 2 to 5 degrees then drop back down.
11. During the resting period, prepare the garlic butter and beef gravy.
12. With 10 to 15 minutes left in the resting process, turn the oven to 500°F.
13. Once the beef has rested and the oven is preheated, return it to the center rack and cook for 10 to 15 minutes until a beautiful brown crust has formed.
14. Remove the beef and add any desired toppings like herb butter. No additional resting is needed.
15. Slice very thin using a sharp knife, no thicker than 1/4 inch. The thinner the better to prevent chewiness.
16. Serve the sliced roast beef with optional accompaniments like Yorkshire pudding, gravy, and garlic butter.