Salt-and-Pepper Beef Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Potatoes, baked alongside the beef roast, make a perfectly easy accompaniment. The meat, hot or cold, tastes the most tender when sliced very thin; an electric knife does a good job. Ingredients:
4 to 6 pounds boned, tied beef cross rib (chuck) roast |
1/4 cup plus 1 1/2 teaspoons coarse salt |
1/4 cup sugar |
2 tablespoons coarse-ground pepper (see notes) |
1/2 cup prepared horseradish |
Directions:
1. Rinse beef and pat dry. In a small bowl, mix 1/4 cup salt and sugar. Rub mixture all over beef, set in a rimmed pan, cover, and chill 3 to 4 hours. Rinse meat and pat dry; if desired, cover and chill up to 1 day.
2. In a small bowl, mix 1 1/2 teaspoons salt, pepper, and horseradish. Set beef on a rack in a 9- by 13-inch pan. Pat horseradish mixture over the top and sides of beef.
3. Roast in a 375° regular or 350° convection oven until a meat thermometer inserted in center of thickest part reaches 120° to 125°, 1 1/2 to 2 hours. Remove from oven and let stand in a warm place at least 20 minutes.
4. Transfer meat to a rimmed platter or board; scrape any pan juices into a small bowl. Cut meat across the grain into very thin slices (see notes). Spoon pan juices onto portions.
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