Slow-Roasted Beef for Sandwiches

This recipe is ah-ma-zing. I think today is the third time I've made this one. I have no idea what cut of beef roast I use, so feel free to use whatever you have and it will probably come out just fine. The secret with this one is to use the meat probe and make sure to follow the instructions about temperature. My roasts seem to take about an hour, depending on if they're fully thawed or not. But every time they come out deliciously flavorful and the PERFECT texture / consistency in the middle.

Slice it and serve with mashed potatoes and gravy for a traditional roast recipe, or slice thinly and serve on buns for an amazing sandwich (which is typically how we serve ours)! If you are using this at lunch meat, make sure it is sliced as thinly as you can get it - because it is still somewhat pink in the middle it's not super tender if cut thickly which can make it difficult to bite through.Yumm!

Slow-Roasted Beef for Sandwiches from bd.weld on AllRecipes

Ingredients
1 (3.5 pound) beef eye of round roast
2 teaspoons garlic salt
2 teaspoons canola oil
2 teaspoons fresh ground black pepper
1 tablespoon canola oil

Directions

1. Season all sides of beef roast evenly with garlic salt; wrap in plastic wrap and refrigerate 18 to 24 hours.
2. Place rack in middle position of oven and preheat to 225 degrees F (110 degrees C).
3. Pat roast dry with paper towel and rub with 2 teaspoons canola oil; season with black pepper. Heat 1 tablespoon canola oil in a large skillet over medium-high heat until small wisps of smoke rise from the oil. Brown the roast completely, 3 to 4 minutes per side. Transfer roast to a rack set into a roasting pan.
4. Bake in the preheated oven until a meat probe thermometer or instant-read meat thermometer inserted into the center reads 115 degrees F (46 degrees C) for medium-rare, 1 1/4 to 1 3/4 hours.
5. Turn oven off and leave roast in oven without opening door until meat probe thermometer reads 130 degrees F (54 degrees C) for medium-rare, 30 to 50 more minutes. Let rest 15 minutes before slicing thin.