Roast Beef from America's Test Kitchen

2-3 lb inexpensive roast (eye or top round)
kosher salt
oil of preference (I use canola and saffron oil)
pepper
meat thermometer

Rub roast with salt and store, wrapped in plastic, in refrigerator for 18-24 hours. Rinse and pat dry. Rub with oil and pepper.  Heat oil in large skillet and sear on all sides. Roast in shallow roasting pan at 225 degrees until internal temperature rearches 115 degrees F (about 1 to 1 � hours). Turn off oven leaving roast inside to cook until internal temperature reaches 130 degrees (about 45 minutes).

	*These times are based on America's Test Kitchen using a 2 � lb eye of roast and a digital probed meat thermometer. In my home, it didn't quite work out like that. A top round reached 115 degrees in 45 minutes. Because I had to open the oven to check the temperature (with the digital thermometer used on the show, that wasn't necessary), the oven lost heat. After an hour in the warm oven, the internal temperature didn't rise above 120 degrees. I let it sit in the oven at 210 degrees until it was done. In all it took about 2 � hours, and it was perfect. The best roast beef I've ever eaten.