Slow-Roasted Beef

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

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

TIME2¾ to 3¼ hours, plus 18 hours salting

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WHY THIS RECIPE WORKS

To transform relatively lean and inexpensive eye-round into a tender roast, we salted it for a minimum of 18 hours before cooking. During that time, the salt dissolved and (through the process of diffusion) was pulled into the meat, seasoni...

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