This week's post features another cut that we normally have in abundance: round roasts. Whether the top round, bottom round, or eye of round, these cuts are perfect for dry roasting and slicing thin for lots and lots of lunchmeat (or salad toppings if you have any fresh greens around!).
This recipe is very simple. All you need is salt, pepper, oil, and a meat thermometer. You can experiment with all kinds of dry rubs to make it your own, but here are the basics to begin with.
Pay dry your roast with a cloth. Rub the outside thoroughly with salt and pepper to taste (you really can't add too much salt, since the cut itself is so thick and you're only adding salt to the outside). Let sit for 1-8 hours, or overnight in the fridge.
Pre-heat oven to 450 degrees and let the meat come to room temperature, then rub outside with olive oil. Place roast on a rack over a baking sheet or roasting pan. Roast at 450 for 15 minutes, then reduce oven temperature to 325 degrees and continue to roast until a meat thermometer inserted into the middle reaches between 125-135 degrees (about 40-60 min). Remove from oven and let rest for 15 minutes before slicing thinly.
Feel free to make a gravy, or sprinkle with fresh herbs. Or just enjoy on its own!