INGREDIENTS

• 1 Blackwell Angus beef eye-of-round roast or other round roast (1.5 to 2 kg) tied
• 2 to 3 teaspoons Kosher salt
• 1 to 2 teaspoons ground black pepper
• 1 tablespoon olive oil

INSTRUCTIONS

1. Preheat the oven to 250° F (120°C). Season the tied roast liberally with kosher salt and pepper. Heat the olive oil in a Dutch oven or heavy-duty roasting pan over medium-high heat until just smoking. Sear the roast on all sides until well browned, about 2 minutes on each side.
2. Place the roast, uncovered, in the preheated oven and cook 45 minutes to 1 hour until an internal meat thermometer inserted in the center of the roast registers 110° F (43°C). Increase the oven temperature to 500° F (260°C) and cook approximately 10 minutes, until the internal temperature reaches 130° F (54°C) for medium doneness.
3. Remove the roast from the Dutch oven or roasting pan and place on a cutting board. Loosely tent with aluminum foil and let stand for 20 minutes. Internal temperature will rise to 145° F (63°C) for medium doneness. Snip the twine and cut across the grain into thin slices and serve with pan juices.