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Salt-and-Pepper Beef Roast

Makes 12 to 18 servings

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.

Salt-and-Pepper Beef Roast

James Carrier
 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
Step 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

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

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

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.

Nutrition Facts

Servings Makes 12 to 18 servings

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.