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Ingredients 7 to 9 pound inside top round coarse salt (about 1 to 1.5 tablespoons) fresh cracked black pepper (about 1 teaspoon) garlic butter (optional) beef gravy (optional)

Instructions 1. Trim the top round of any unwanted fat and silver skin. 2. Truss the beef with butcher's twine. 3. Generously season on all sides with coarse salt. 4. Place on a rack over a sheet tray, uncovered in the refrigerator for 4 to 48 hours (dry brining). 5. Remove from refrigerator and let sit at room temperature for 30 minutes. 6. Preheat oven to 225°F. (107°C) 7. Insert a thermometer in the center of the roast from the top. 8. Season with fresh cracked black pepper. 9. Place on middle rack and cook until internal temp reaches 120-125°F (3 to 3.5 hours). (130°F for medium) *** Ended up very raw, next time take it to 134°F for medium 10. Remove, cover in foil, and rest for 30 to 90 minutes. 11. Turn heat to 500°F with about 10-15 minutes left in rest. 12. Add beef back to center rack and cook for 10-15 minutes until a Maillard brown crust forms. 13. Remove and slice very thin (no thicker than 1/4 inch). For a Zip-Style Sauce 14. Meanwhile, bring 8 tablespoons unsalted butter, ½ cup Worcestershire sauce, 2 minced garlic cloves, 2 teaspoons minced fresh rosemary, 1 teaspoon minced fresh thyme, ½ teaspoon kosher salt, and ½ teaspoon pepper to a bare simmer in a small saucepan over medium heat, whisking constantly. Remove from heat, cover, and keep warm.

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Personal Notes Chef Billy Parisi. The longer it dry brines (4-48 hours), the more flavorful. Slice VERY thin or it gets chewy. For rare: 115-120°F, medium: 125-130°F, medium-well: 135-140°F.

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