Take a Risk...Reverse Seared Eye of Round

I almost cried.  

I was convinced that I had just ruined one large hunk of beef.  

All because I listened to an interview with Kenji López-Alt (The Food Lab) about reverse searing. Instead of searing the meat, you roast it first.  

So I roasted a lovely eye of round in the oven at 225 until it hit 130 degrees. Then broke the news to my husband that we would most likely be going out for burgers. I was pretty sure that the roast was just shy of beef jerky.  

I wasn't even willing to make side dishes until we knew that the roast was edible. 

So, I seared it. Blind to what the inside might look like, imagining the worst.  

Just to ratchet the anxiety up a notch, we let the roast "rest" for 5 minutes. (I was already contemplating which local burger joint we would be dining at, after this crazy "reverse sear" thing proved to be a hoax.)

Then, my husband sliced it...more like carved it, like a beautiful roast beef. 

I won't steal the thunder, or even try to explain the science. Just know that it is real & I immediately requested the book (The Food Lab) for Christmas. 

I doubted. 

I was wrong.  

Best. Roast. Ever.  

With some quickly smashed Yukon Gold potatoes, broccoli, & a bit of horseradish it was just shy of a prime rib dinner. 

We've also had some lovely sandwiches from the leftovers...Hubs made a mouthwatering Philly Cheesesteak today for lunch!