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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours. | 2. Adjust oven rack to middle position and heat oven to 225 degrees. | 3. Pat roast dry with paper towels; rub with 2 teaspoons oil and season all sides evenly with pepper. | 4. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Sear roast until browned on all sides, about 12 minutes. | 5. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat registers 115 degrees (for medium-rare), 1¼ to 1¾ hours, or 125 degrees (for medium), 1¾ to 2¼ hours. | 6. Turn oven off; leave roast in oven, without opening door, until meat registers 130 degrees (for medium-rare) or 140 degrees (for medium), 30 to 50 minutes longer. | 7. Transfer roast to carving board and let rest for 15 minutes. Slice meat as thin as possible and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eye roast	3 1/2 - 4 1/2		boneless round	0.0	0.0	0.0	0.0
kosher salt	4	teaspoons		-	-	-	-
vegetable oil	2	teaspoons		117.23200000000001	0.0	0.0	13.6
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.