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Slow Roasted Beef Eye Round

3 lbs   beef eye of round roast 1 tbs   kosher salt 1 tbs   canola oil Pat the roast dry and massage salt into the surface. Cover the roast with plastic wrap (don't use foil, it will react), put it in a container (guarding against leaks) and refrigerate overnight (up to 24 hours). Preheat oven to 225. Remove roast from the refrigerator and pat dry. Heat oil in a cast iron or other oven safe skillet. Brown roast well on all sides, about 3 minutes per side. Place a digital thermometer in to the exact center of the roast and set the alarm for 115 degrees. Place the roast, still in the skillet, in the oven. It will take approximately 70-90 minutes to come to temperature. When the meat has reached 115 degrees, turn off the oven but do not open the door. Re-set the alarm to 135 degrees (or more if you prefer your beef more well done. This takes about 20 more minutes. Allow to rest 15 minutes before slicing.

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