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Salt-and-Pepper Beef Roast





Yields
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
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.

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.