Best Tender Roast From Economical Cuts Of Beef Recipes

THE BEST OVEN ROAST BEEF

Steps:

• Remove roast from refrigerator and allow to come to room-temperature (about 30-40 minutes). Preheat oven to 300 degrees. Trim excess fat from roast and generously rub all sides with Kosher salt.
• In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about one minute per side. You want the roast to be brown all over.
• Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
• Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound over 3 pounds).
• Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!

TENDER ROAST FROM ECONOMICAL CUTS OF BEEF

Steps:

• Sprinkle entire roast evenly with salt and wrap with Saran Wrap. Refrigerate overnight or up to 24 hours.
• Preheat oven to 225°F and place rack in center of oven.
• Remove roast from fridge and pat dry with paper towels. Using 2 teaspoons oil, coat roast evenly. Coat entire roast with black pepper.
• 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.
• Place the roast in a rack set over a roasting pan or shallow sheet pan and place in oven.
• 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.
• 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.
• Remove roast from oven; let rest for the usual 15 minutes and slice thinly to serve.
• 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.

SUPER TENDER ROAST BEEF

Steps:

• In a crock pot, put roast, broth and onion.
• Season with salt and pepper.
• Cook 6-8 hours on low (if frozen on high).
• Remove meat from crockpot.
• With tongs or a fork, shred meat.
• Mix cornstarch with water, add to crockpot to thicken sauce.
• Add meat back to sauce and stir to coat.
• Enjoy!