Slow-Roasted Roast Beef

Ingredients

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

Instructions

1. Trim the top round of any unwanted fat and silver skin. A small amount of fat on top is okay as it will help flavor the meat.
2. Truss the beef with butcher's twine to help it cook evenly.
3. Generously season all sides with coarse salt, roughly 1 to 1 1/2 tablespoons.
4. Place on a rack over a sheet tray and refrigerate uncovered for 4 to 48 hours. This dry brining process seasons and flavors the meat.
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 teaspoon.
9. Place on a middle rack and cook until the internal temperature reaches 120–125°F for medium-rare, about 3 to 3 1/2 hours.
10. Remove the roast, cover with foil, and let rest for 30 to 90 minutes. The temperature will rise 2 to 5 degrees, then drop back down.
11. With 10 to 15 minutes left in the resting period, increase oven temperature to 500°F.
12. Once the oven is preheated, return the beef to the center rack and cook for 10 to 15 minutes until a golden brown Maillard crust forms on the outside.
13. Remove the beef and top with garlic butter if desired. No additional resting is needed.
14. Slice very thin, no thicker than 1/4 inch, using a sharp knife.
15. Serve with optional accompaniments like Yorkshire pudding, beef gravy, and additional garlic butter.