Slow-Roasted Herb Infused Beef (for Economical Cuts of Beef)

Slow-Roasted Herb Infused Beef (for Economical Cuts of Beef)
Bargain cut transformed into a tender, juicy roast by salting the meat a full 24 hours before roasting and then cooking it at a very low temperature
Recipe type: adapted from : Americas Test Kitchen
Serves: 6 - 8
  • 1 boneless eye-round roast (3½ to 4½ pounds)or Sirloin roast (see note)
  • ⅓ cup finely chopped fresh parsley
  • 2 tablespoons minced fresh thyme
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened
  • 4 teaspoons kosher salt or 2 teaspoons table salt
  • 2 teaspoons vegetable oil plus 1 tablespoon
  • 2 teaspoons ground black pepper
  1. PREP HERBS Combine parsley, thyme, and shallot in bowl. Transfer 2 tablespoons herb mixture to another bowl and stir in mustard and 1 tablespoon oil until combined. Add butter to remaining herb mixture and mash with fork until combined.
  2. PREP BEEF Butterfly roast and rub inside and out with salt and pepper. Spread herb-mustard mixture over interior of meat and tie securely with kitchen twine at 1-inch intervals. Refrigerate at least 1 hour or up to 24 hours..
  3. BROWN AND ROAST Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 teaspoons oil. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1¼ to 1¾ hours, or 125 degrees for medium, 1¾ to 2¼ hours.
  4. Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer.
  5. BUTTER AND REST Transfer roast to carving board, spread with herb-butter mixture, tent with foil, and let rest 20 minutes. Remove kitchen twine. Slice roast crosswise against grain. as thinly as possible and serve.
Don't recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If possible use a digital meat thermometer with probe long enough to reach and rest the thermometer outside the oven with the door closed. Other wise if roast has not reached the desired temperature in the time specified, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. For a smaller (2½- to 3½-pound) roast, reduce the amount of kosher salt to 3 teaspoons (1½ teaspoons table salt) and black pepper to 1½ teaspoons. For a 4½- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts. Slice the roast as thinly as possible

Salting the roast and allowing it to rest for 18 to 24 hours breaks down proteins to improve texture Along with salting and searing, the key to our eye round's makeover into a tender, juicy roast is keeping its internal temperature below 122 degrees for as long as possible. Below 122 degrees, the meat's enzymes act as natural tenderizers, breaking down its tough connective tissues.


Chuck Roast in Foil

Chuck Roast in Foil
Easy and flavorful this all-in-one dinner is made with a spice rub that mimics Onion soup mix (minus all the salt and other additives.) Plus it has the added convenience of a very easy clean-up
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
  • Rub
  • 3 tablespoons cornstarch
  • 4 teaspoons onion powder
  • 2 teaspoons light brown sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon instant espresso powder
  • 1 teaspoon dried thyme
  • ½ teaspoon celery seed
  • Chuck Roast
  • 1 (4-pound) boneless beef chuck-eye roast
  • 2 onions, peeled and quartered
  • 6 small red potatoes, scrubbed and quartered
  • 4 carrots, peeled and cut into 1 ½ -inch pieces
  • 2 bay leaves
  • 2 tablespoon soy sauce
  1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine rub ingredients in small bowl.
  2. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to ¼-inch thickness. Tie kitchen twine around each roast at 1-inch intervals.
  3. Crisscross two 30 by 18-inch sheets of heavy-duty foil inside large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender, about 4½ hours.
  4. Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest 20 minutes. Discard onions and bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of roasting pan through fine-mesh strainer into fat separator. Let liquid settle, then pour defatted pan juices into serving bowl.
  5. Remove kitchen twine from roasts. Slice roasts thinly against grain and transfer to platter with vegetables. Pour ½ cup pan juices over meat. Serve with remaining pan juices.
You will need an 18-inch-wide roll of heavy-duty aluminum foil for this recipe.
MAKE AHEAD Rub can be made and stored in airtight container at room temperature for 1 month.©2012 Website by