Back to 6 servings 2 tsp black peppercorns 2 tsp fennel seeds 1 2½–3-lb. eye of round roast, trimmed Kosher salt 2 tbsp vegetable oil, divided 1 lb chuck stew meat, cut into 1" cubes 1 medium red onion, sliced 6 oz crimini or button mushrooms, sliced 3 garlic cloves, smashed 2 tbsp double-concentrated tomato paste 1 tbsp plus 1½ tsp. Worcestershire sauce 1 tbsp soy sauce 1 tsp sherry vinegar or red wine vinegar, or more Flaky sea salt Freshly ground black pepper A spice mill or mortar and pestle
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1 Step 1: Coarsely grind peppercorns and fennel seeds in a spice mill or using a mortar and pestle. Season the roast on all sides generously with three-finger pinches of kosher salt—you should see salt on nearly every surface. Rub the peppercorn mixture all over the roast, then place it on a wire rack set inside a rimmed baking sheet. Chill uncovered for at least 12 hours and up to 2 days.2 Step 2: Let the roast sit at room temperature for 30 minutes before baking.3 Step 3: Preheat the oven to 250°F. Bake the roast (still on the rack in the baking sheet) until an instant-read thermometer inserted into the thickest part registers 110°F, about 1½–2 hours.4 Step 4: Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium heat. Working in 2 batches, cook the stew meat, turning occasionally, until well browned on all sides, 6–8 minutes per batch. Transfer to a plate.5 Step 5: Place the onion in the same saucepan, season with kosher salt, and cook, stirring occasionally, until translucent and starting to brown, 6–8 minutes. Add the mushrooms, increase the heat to medium-high, and continue cooking, stirring occasionally, until the mushrooms are softened and most liquid has cooked off, about 5 minutes. Add the garlic, tomato paste, Worcestershire, and soy sauce and cook, stirring often, until the mixture browns and begins to stick to the bottom of the pan, 2–3 minutes.6 Step 6: Return the stew meat to the pan and add 6 cups water. Increase the heat to high and bring to a boil. Reduce the heat to medium-low (you want a good bubble going) and simmer uncovered until the jus is reduced by two thirds, about 1½ hours.7 Step 7: Strain the jus through a fine-mesh sieve into a small bowl, pressing on the solids to extract as much liquid as possible. Return the jus to the pot (you should have 1½–2 cups). You can save the strained solids for a hash if you like. Add the vinegar to the jus; taste and season with more salt and vinegar if needed—be generous: the jus should taste rich and highly seasoned. Cover the jus and set aside until ready to serve.8 Step 8: Remove the roast from the oven. Heat the remaining 1 tablespoon oil in a large heavy skillet, preferably cast-iron, over high heat until just beginning to smoke. Cook the roast, turning occasionally with tongs, until deeply browned all over, about 5 minutes total. Transfer to a cutting board and let rest for 10 minutes. The final internal temperature should be around 120°F for medium-rare.9 Step 9: Meanwhile, reheat the jus over medium-low. Thinly slice the roast across the grain and transfer to a platter. Sprinkle with flaky sea salt and freshly ground black pepper. Pour about a third of the jus over the roast and serve the remaining jus on the side.10 Step 10: The jus can be made up to 2 days ahead; reheat it over medium-low before serving.getsaucepan.com/r/ef9e54de-8168-46f9-908d-131ef39f778d · Original: https://www.bonappetit.com/recipe/eye-of-round-roast-au-jus
