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Bob, this is just a variation of America’s Test Kitchen’s "Slow-Roasted Beef" from their Season 9 using prime rib instead of eye round. They chose a 3.5 to 4.5 pound eye round for its uniform shape to insure uniform cooking and cooked it low & slow “Keeping the meat’s internal temperature below 122 degrees as long as possible allowed the meat’s enzymes to act as natural tenderizers, breaking down its tough connective tissue (this action stops at 122 degrees).” They salted the meat 24 hours before cooking and wrapped it in plastic wrap & put it in da fridge. They adjusted oven rack to middle position and heated the oven to 225 degrees (since most ovens can not be set to a lower temperature). They den dried da meat, oiled it, sprinkled on pepper and seared it in a frying pan. They then “Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.” I tried it with a 2-pound hunk of eye round in our oven, which I can set at 135 degrees, and it came out great.

If you got a odd shaped roast, you could brown it on a grill and den finish it low & slow in da oven.

C.J.V. - don’t roast much beast no more, me
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