Slow-roasted beef from Cook's Illustrated Magazine, Jan/Feb 2008

  • 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

  • mfto on July 29, 2011

    This is a unique method to roast a cheap cut of beef and end up with an expensive tasting main course. You use a boneless eye-round roast. No, you are not able to cut your meat with a fork. But it is tender and very, very flavorful. The leftovers can be easily transformed into tasty dishes.

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