A seamed eye round is a boneless, elongated cut of beef typically used for roasts. It is encased in a fairly thin covering of fat, the "seam" that separates the muscle from other muscles. Also known as an eye-of-round, the cut does well in a range of cooking preparations, particularly slow-roasts and other time-intensive techniques.
Cover the roast with salt, using about 4 teaspoons for a 4-pound cut. Wrap it in plastic wrap or place it in an airtight container. Leave it in the refrigerator, with salt covering, for 18 to 24 hours.
Heat the oven to 225 degrees F. Position one oven rack in the middle position. Dry any condensation from the roast with a paper towel. Coat it with oil, using about 2 teaspoons for a 4-pound roast. Sprinkle with pepper.
Heat a tablespoon of oil in a skillet until the oil starts smoking. Sear the roast in the oil for three or four minutes on each side. Set the seared roast on the wire rack, on top of the baking sheet.
Set the roast on the middle oven rack. Cook until the internal temperature is 115 F for a medium-rare roast or 125 F for a medium-done roast. Expect a cooking time between 1 1/4 and 2 1/4 hours. Turn off the oven and leave the roast an additional 30 to 50 minutes, until the internal temperature reaches 130 F for medium-rare or 140 F for medium-done.
Let the roast rest 15 minutes before cutting. Carve into thin slices. Serve immediately as a hot meal or let cool and serve in sandwiches.
Heat the oven to 500 F. Put an oven rack in the middle position. Sprinkle salt and pepper over the roast, to taste.
Place the roast one the wire rack, over the baking sheet. Place in the oven. Reduce the temperature to 475 F immediately. Roast for 7 minutes per pound of meat.
Turn off the oven, leaving the door shut. Let the roast sit in the oven for 2 1/2 hours. Remove when the internal temperature reaches 145 F. Slice as thinly as possible and serve hot or cold.
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Danielle Hill has been writing, editing and translating since 2005. She has contributed to "Globe Pequot" Barcelona travel guide, "Gulfshore Business Magazine," "Connecting Lines: New Poetry from Mexico" and "The Barcelona Review." She has trained in neuro-linguistic programming and holds a Bachelor of Arts in comparative literature and literary translation from Brown University.