I wanted to try out a recipe for a slow-roasted eye of round roast. However, I was unable to find this cut at my local market, so I purchased a top round roast instead. Can this cut be prepared the same way, or should I use a different technique?
The technique outlined in the recipe is as follows:
- Salt the exterior and let sit for 18–24 hours
- Season & oil the roast, and sear the exterior in a pan
- Roast at 225°F for about 2 hours
- Turn off oven and let roast sit undisturbed in the oven until it reaches an internal temperature of 140°F.