Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.
Number of Servings: 12 Ingredients
1 2 1/2-pound top round
1 t cracked black pepper
Allowing the meat to rest for 10 minutes after cooking will give the juices time to redistribute. If you cut into the meat as soon as it comes out of the oven, all the juices will run out, and your meat will be dry.
Preheat the oven to 400° F. Remove meat from the refrigerator; allow to stand at room temperature for 20 minutes.
Pat meat dry with paper towels to remove any moisture. Sprinkle and then rub the pepper over the meat.
Place a cast-iron skillet or heavy ovenproof sauté pan over moderate heat. Do not add cooking spray or any oil to the pan. Sear the meat on
all sides, then move the pan to the oven.
Immediately reduce the oven temperature to 350° F and roast until the internal temperature reaches 125° F, about 50 minutes. Remove the
meat from the oven, cover loosely with foil, and let stand for 10 minutes before carving into thin slices.