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
Nutrition Facts
Servings 0
- Amount Per Serving
- Calories 267Calories from Fat 64
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 7.7g39%
- Cholesterol 79mg27%
- Sodium 233mg10%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.4g2%
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Salt-and-Pepper Beef Roast
IngredientsDirections
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