Most people who love a beef roast relish it on day one, when it’s freshly seared and the rosy center floods your palate with savory juices. But for me, a roast is even more appealing on day two. The leftover beef is full of potential—not just for a repeat of the original meal (though that’s lovely) but for all of the vibrant salads and sandwiches it could be a part of.
I’ve got just the roast for the job: a succulent, boneless eye-round. A recipe developed years ago by test kitchen alum David Pazmino is a staff favorite. Instead of relying on a primo cut such as prime rib to deliver beefy luxury, it relies on smart science—salting the meat and letting it sit overnight before cooking it low and slow—to turn one of the leanest and least expensive roasts you
