Slow-roasted beef from More Best Recipes: The Companion to The New Best Recipe by Cook's Illustrated Magazine

  • beef eye of round

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Horseradish cream sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on January 01, 2015

    Made this stunner again for Christmas dinner - for 14, we made two 3-lb roasts side-by-side in a roasting rack. These are perfect and so easy; the hardest thing is slicing (use a serrated knife). This year instead of making ahead, cooked the day of, and the meat was beautiful. Made the horseradish cream sauce this year, and didn't sweat it that there wasn't any gravy. Also makes the best leftover sandwiches.

  • louie734 on November 12, 2014

    This beef is so good that we serve it for Christmas dinner. Nobody knows it's cheap eye of round; the slow roasting and the overnight salting are the perfect treatments. We roast the night before because it's so much easier to slice once cooled; if you keep it on the rare side and reheat very gently, in its juices, it stays tender. The only down side of this is the meat doesn't stay pink once reheated, even if it's not overcooked.

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