Slow-Roasted Eye of Round with Tallow Sear - For the Carnivore Diet

Name: Slow-Roasted Eye of Round with Tallow Sear - For the Carnivore Diet
Prep time: PT2 hr 15 min (plus optional 4–24 hr dry brine)
Yield: 6
Ingredients: 1 eye of round roast, 2.5 to 3 lb (1.1–1.4 kg); 2 to 2.5 tsp kosher salt (about 1–1.5% of meat weight); 2 tbsp beef tallow, plus more as needed for searing; Optional: 1 tbsp butter for finishing

Lean eye of round turned tender and juicy with a low-and-slow roast and quick tallow sear. Simple, all-beef and salt carnivore staple.

Eye of round is lean, so the key to a tender result is gentle heat followed by a fast, hot sear. A simple dry brine with salt seasons the interior and helps it retain moisture. Roast it low until just shy of your target doneness, rest, then finish in sizzling beef tallow for a crisp crust.

Salting ahead of time is ideal, but even an hour helps. Use a rack so hot air can circulate for even cooking. A probe thermometer makes this foolproof; you’ll pull the roast as soon as it hits your target internal temperature. Because eye of round has long, tight fibers, slicing very thin against the grain makes every bite more tender.

For doneness, aim for rare to medium-rare with this cut. Pull at about 120°F for rare or 125–130°F for medium-rare; the temperature will rise a few degrees as it rests. The final quick sear in tallow develops flavor without overcooking the interior.

Serve warm with pan juices and a spoonful of melted tallow or butter, or chill and slice thin for deli-style cold beef. Leftovers keep well for 4 days in the fridge and are excellent reheated gently in a pan with a little fat.

Ingredients

1 eye of round roast, 2.5 to 3 lb (1.1–1.4 kg)
2 to 2.5 tsp kosher salt (about 1–1.5% of meat weight)
2 tbsp beef tallow, plus more as needed for searing
Optional: 1 tbsp butter for finishing

Instructions

Pat the roast dry. Trim any thick silverskin. Season all over with salt (about 1–1.5% of meat weight). Refrigerate uncovered for 4–24 hours if possible; at minimum, let sit 1 hour.
Preheat oven to 225°F (107°C). Set the roast on a wire rack over a rimmed baking sheet. Insert a probe thermometer into the center if you have one.
Roast until the internal temperature reaches 120°F (49°C) for rare or 125–130°F (52–54°C) for medium-rare, about 1.5 to 2.25 hours depending on size and oven.
Transfer the roast to a board and rest 15 minutes, lightly tented with foil.
Heat a cast-iron skillet over high heat. Add beef tallow and heat until just smoking. Sear the roast on all sides, 45–60 seconds per side, spooning hot fat over the surface.
Move to a board and slice very thinly against the grain. Taste and finish with a pinch of salt and a spoon of melted tallow or butter if desired.

Time: 2 hr 15 min (plus optional 4–24 hr dry brine) Servings: