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?
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...