Porcini-Rubbed Roast Beef
Recipe GLPRb2b0755efb07b7
A sophisticated slow-roasted beef eye round finished with a savory, umami-rich crust created from dried porcini mushrooms, cracked black pepper, red pepper, garlic, and Italian herbs. The meat is seasoned overnight to develop flavor, then seared and roasted low and slow for a tender, medium-rare result. Perfect for elegant entertaining.
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Ingredients
1/2 cup dried porcini mushrooms
2 tablespoons whole black peppercorns
1 tablespoon crushed red pepper
1 tablespoon granulated garlic
1 tablespoon dried Italian seasoning
1 tablespoon sugar
4 teaspoons kosher salt
4½ pounds One 4- to 5-pound boneless beef eye round roast
1 tablespoon grapeseed oil
Directions
Combine the dried porcini mushrooms, black peppercorns, crushed red pepper, granulated garlic, Italian seasoning, and sugar in a food processor. Process until the mixture is finely ground and uniform in texture. Add the kosher salt and pulse two to three times until the salt is evenly distributed throughout the spice blend.
Rub the entire surface of the beef roast thoroughly with the porcini spice mixture, coating all sides evenly. Wrap the roast tightly in plastic wrap and refrigerate overnight (or up to 24 hours) to allow the flavors to penetrate the meat.
Remove the roast from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 225 degrees F and position a wire rack over a large baking sheet.
Heat a large skillet over medium-high heat until very hot. Add the grapeseed oil and carefully place the roast in the pan. Sear each side for approximately 3 minutes per side until a deep brown crust forms. Transfer the seared roast to the prepared wire rack on the baking sheet.
Place the baking sheet in the preheated 225-degree F oven. Roast for 1 hour 15 minutes to 1 hour 45 minutes, checking the internal temperature with an instant-read thermometer inserted into the thickest part of the roast. Cook until the thermometer registers 115 to 145 degrees F for your preferred doneness level.
Once the target temperature is reached, turn off the oven and leave the roast inside with the door closed for an additional 30 to 45 minutes. This allows the roast to coast up to a final temperature of 130 to 145 degrees F and allows carryover cooking to complete. The internal temperature must reach at least 145 degrees F for food safety.
Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let rest undisturbed for 15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring tender and juicy slices.
Using a sharp knife, slice the roast into thin slices against the grain. Arrange the slices on a serving platter and drizzle with any accumulated juices from the pan. Serve immediately.
