Best of the Best, Day Seven: Slow-Roasted Beef

In honor of the Olympics, we’ll be sharing the keys to one of our gold-medal worthy recipes every weekday until the closing ceremonies on August 12th.
 

For most families, Sunday roast beef isn’t prime rib. It’s usually a lesser cut that’s sometimes good (tender and rosy) and sometimes not (tough and dried out). For a recipe that guaranteed the latter, we had to work some wizardry on an inexpensive piece of beef.

WHAT MAKES THIS RECIPE A WINNER

• After testing a slew of low-cost cuts, we had a clear winner: the eye-round roast. Unlike the other pieces of meat, an eye-round roast has a uniform shape from front to back, so it won’t only cook evenly but will look good on the plate as well.
• Salting the roast for a full 24 hours allowed the salt to penetrate deep into the meat, which flavored and tenderized it.
• To extract maximum tenderness from the meat, we cooked it at a low temperature and turned off the oven for the final half-hour. This makes for a roast that’s remarkably tender and juicy.

Want to try it out for yourself? Here’s our recipe for Slow-Roasted Beef for free until August 14.