Slow Roasted Beef (Cook's Illustrated)

Using a fairly inexpensive cut of beef (eye-round) and roasting it low and slow yielded a flavorful and very juicy roast. This would be perfect for a Sunday dinner, but I roasted this to make roast beef sandwiches. Plan to make this one day before roasting, as salting the meat a full 24 hours before roasting made it even more tender and seasoned the roast throughout. Once again, Cook's Illustrated has perfected the art to flavorful roast beef.

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