Slow-Roasted Beef

From Cooks Illustrated. Serves 4 to 8. Try not to open the oven door too much; don't want heat to escape.

1 (3 1/2 to 4 1/2 pound) boneless eye-round roast
4 teaspoons kosher salt
2 teaspoons plus 1 tablespoon vegetable oil
2 teaspoons pepper

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. Pat roast dry with paper towels; rub with 2 teaspooons oil and season all sides evenly with pepper. 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. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat registers 115 degrees (for medium rare), 1 1/4 to 1 3/4 hours, or 125 degrees (for medium), 1 3/4 to 2 1/4 hours.
3. Turn oven off; leave roast in oven, without opening the door, until meat registers 130 degrees (for medium-rare) or 140 degrees (for medium), 30 to 50 minutes longer. Transfer roast to carving board and let rest for 15 minutes. Slice meat as thin as possible and serve.