Roast Beef with Oven-Roasted Tomato Salsa

By á-174535

An eye round of roast is a perfect weekend special meal, as they don't roast as long as a prime rib, and are much leaner. The roasted tomato salsa is a perfect accompaniment, when you are planning a fancy dinner.

Ingredients

• SALSA:
• 3 pounds plum tomatoes, sliced crosswise 1/3 inch thick
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 2 teaspoons whole thyme leaves, plus 2 teaspoons chopped
• 2 tablespoons chopped parsley
• 2 tablespoons aged balsamic vinegar
• ROAST BEEF:
• 1/2 tablespoon yellow mustard seeds
• 1/2 tablespoon coriander seeds
• 1/4 teaspoon allspice berries
• 1 1/2 teaspoons sugar
• Kosher salt
• One 2 3/4-pound beef eye of round roast, trimmed of all visible fat
• 1 tablespoon vegetable oil
• Watercress, for garnish

Details

Servings 8
Preparation time 25mins
Cooking time 165mins

Preparation

Step 1

PREPARE THE SALSA:
Preheat the oven to 250°F. On 2 large rimmed baking sheets, toss the tomato slices with the oil. Arrange in a single layer, season with salt and pepper and sprinkle with the thyme leaves. Bake for about 1 hour and 30 minutes, until the tomatoes are very firm and partially dried; rotate the sheets halfway through baking. Let the tomatoes cool slightly, then coarsely chop them.

In a bowl, combine the chopped tomatoes, chopped thyme, parsley and the balsamic vinegar. Season with salt and pepper.

PREPARE THE BEEF:
In a small skillet, toast the mustard and coriander seeds with the allspice berries over moderate heat until fragrant and lightly browned, about 1 1/2 minutes. Transfer to a spice grinder and let cool completely; grind to a powder. Stir in the sugar and 1 1/2 teaspoons of salt. Rub the mixture all over the roast and let stand at room temperature for 30 minutes, turning occasionally.

Preheat the oven to 400°F. In an ovenproof skillet just large enough to hold the roast, heat the vegetable oil until shimmering. Add the beef; cook over moderate heat until browned all over, about 3 minutes per side. Transfer the skillet to the oven. Cook the roast, turning a few times, for about 30 minutes, until an instant-read thermometer inserted in the center registers 120°F for rare. Transfer the roast to a carving board to rest for 15 minutes.

Thinly carve the roast beef across the grain and arrange on a platter. Garnish with the watercress and serve with the tomato salsa.