WANDERLUST BLEND ROAST BEEF
Overnight Dry Brine Oven Roasted Round Eye Beef Roast seasoned with our WANDERLUST COARSE FLAKE BLEND
You will need:
18-24 hours to overnight brine, plus roasting time
2-4 lb Round Eye Beef Roast
Pouch of Wanderlust Coarse Flake Blend/Meat Rub (Savory Herbes de Provence)
Cast Iron Skillet
THE COOK TIME IS FOR A MEDIUM RARE ROAST
Remove meat from packaging. Trim the fat to your liking.
To season, use roughly 1-2 TBSP Wanderlust Coarse Flake Blend per pound of meat. Use coarse or put in a grinder for a finer blend and crust.
Rub meat with olive oil and evenly coat with the salt blend. Place in a shallow container or cast iron skillet and in put in the refrigerator uncovered overnight for 18 to 24 hours.
Pre-heat oven to 225°F. Remove roast from refrigerator. Place roast in a cast iron skillet (if it is not already in one). Insert a meat thermometer into a thick part of the meat. Roast uncovered until internal temperature is 115°F, about 1 hour per pound. Check occasionally during the last hour to ensure the temperature doesn't get away from you.
When internal temp reaches 115°F, turn off oven. DO NOT OPEN OVEN DOOR. Leave roast in place for at least 30-45 mins, until internal temperature reaches 125°F.
Remove from oven and place on a cutting board. Cover with foil and rest for 10-15 minutes before slicing. Internal temperature should be between 130°F-135°F, and the roast will be pink and juicy in the center.
If you prefer your roast more well done, adjust the internal temperature readings accordingly, or use your favorite cooking technique after the overnight brine.
Spread a bit of basil pesto on cut bread roll and toast with a bit of shaved or shredded parmesan. Add warm or cold roast beef slices and top with a bit more basil pesto and ENJOY!