Slow-Roasted Beef

Name: Slow-Roasted Beef
Yield: Serves 6 to 8
Ingredients: 1 , boneless eye-round roast (3½ to 4½ pounds) (see note); 4 teaspoons, kosher salt or 2 teaspoons table salt; 2 teaspoons, vegetable oil plus 1 tablespoon; 2 teaspoons, ground black pepper

82 comments

Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV

Main Courses

Beef

Roasts

Roasting inexpensive beef usually yields tough meat best suited for sandwiches. How do you transform a bargain cut into a tender, juicy roast that can stand on its own at dinner?

SERVES6 to 8

TIME2½ to 3 hours, plus 18 hours salting

has video

WHY THIS RECIPE WORKS

For an inexpensive slow-roasted beef recipe, we transformed a bargain cut into a tender, juicy roast by salting the meat a full 24 hours before roasting and then cooking it at a very low temperature, which allowed the meat's enzymes to act ...

This is a members' feature.