Tender Roast from Economical Cuts of Beef Recipe

Posted by
Rate It!
Tender Roast from Economical Cuts of Beef
Add your photo!
Ingredients
5
Count
Nutrition
441
Calories
Total time
195
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Sprinkle entire roast evenly with salt and wrap with Saran Wrap. Refrigerate overnight or up to 24 hours.
  2. Preheat oven to 225°F and place rack in center of oven.
  3. Remove roast from fridge and pat dry with paper towels. Using 2 teaspoons oil, coat roast evenly. Coat entire roast with black pepper.
  4. Using remaining oil in large, heavy skillet, brown meat on all sides. If you eliminate this step, you will sacrifice flavor and probably wind up with an unappetizing gray roast.
  5. Place the roast in a rack set over a roasting pan or shallow sheet pan and place in oven.
  6. Here's the trick to the whole process. Roast the meat until the center of the roast reaches 115°F for medium rare or 125°F for medium. Don't exceed 125°F for best results. This took about 1 hour for a 2-1/2 lb roast and about 1 hr and 45 minutes for a 4 pound roast. Don't rely entirely on times to judge doneness. Temperature is very important here.
  7. Once temperature is reached, turn off the oven, leaving roast undisturbed, until internal temperature reaches 130°F for medium-rare and 140°F for medium. Depending on roast size, this could be anywhere from 15 minutes to and hour longer. If the roast doesn't reach the desired temperature in a reasonable time, reheat the oven to 225°F for a few minutes, turn oven off again and finish the process.
  8. Remove roast from oven; let rest for the usual 15 minutes and slice thinly to serve.
  9. Notes: If your roast size varies from the 4 pounds mentioned, adjust the salt and pepper accordingly. Also, don't open the oven door any more than absolutely necessary. A thermometer with remote sensor, that can remain in the center of the roast while it is in the oven, is a great help. Remember, it's temperature, not time that makes this work. Seasonings are up to you but don't neglect the initial salt as it contributes to the tenderizing process. Because it is enzymes in the meat that help tenderize the tissues up to about 122°F, keeping the temperature below this point for as long a possible improves tenderness.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 440.81 Kcal (1846 kJ)
Calories from fat 188.91 Kcal
% Daily Value*
Total Fat 20.99g 32%
Cholesterol 188.2mg 63%
Sodium 1241.52mg 52%
Potassium 787.66mg 17%
Total Carbs 0.37g 0%
Sugars 0.01g 0%
Dietary Fiber 0.14g 1%
Protein 61.28g 123%
Iron 4.6mg 26%
Calcium 45.6mg 5%
Amount Per 100 g
Calories 189.5 Kcal (793 kJ)
Calories from fat 81.21 Kcal
% Daily Value*
Total Fat 9.02g 32%
Cholesterol 80.91mg 63%
Sodium 533.72mg 52%
Potassium 338.61mg 17%
Total Carbs 0.16g 0%
Sugars 0g 0%
Dietary Fiber 0.06g 1%
Protein 26.34g 123%
Iron 2mg 26%
Calcium 19.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top