Roasted Beef Chuck with Horseradish-Parsley Sauce
By Morgan BollingPublished on October 15, 2019
Time
4 to 4½ hours, plus 18 hours salting and 45 minutes resting
Yield
Serves 8 to 10
Ingredients
Beef
1 (5-pound) boneless beef chuck-eye roast, trimmed2 tablespoons kosher salt 2 teaspoons pepper 2 tablespoons extra-virgin olive oilSauce
1 cup fresh parsley leaves ¼ cup prepared horseradish 1 shallot, chopped2 tablespoons capers, rinsed1 tablespoon lemon juice 1 garlic clove, minced½ teaspoon kosher salt ¾ cup extra-virgin olive oilBefore You Begin
Plan ahead: The roast must be seasoned at least 18 hours before cooking. If using table salt, cut the amount in half. Buy refrigerated prepared horseradish, not the self-stable kind, which contains preservatives and additives. The horseradish-parsley sauce can be refrigerated up to two days; let come to room temperature before serving.
Instructions
- Pull roast into 2 pieces at major seam delineated by line of white fat, cutting with boning knife as needed. Using knife, remove large knobs of fat from each piece.
- Sprinkle roast pieces all over with salt and pepper. Place pieces back together along major seam. Tie together with kitchen twine at 1-inch intervals to create 1 evenly shaped roast. Wrap tightly in plastic wrap and refrigerate for 18 to 24 hours.
- Adjust oven rack to lower-middle position and heat oven to 275 degrees. Set wire rack in rimmed baking sheet. Unwrap roast and rub all over with oil. Place roast on prepared wire rack. Transfer sheet to oven and roast until meat registers 145 to 150 degrees, 3¼ to 3¾ hours. Transfer roast to carving board, tent with aluminum foil, and let rest for 45 minutes.
- Meanwhile, pulse parsley, horseradish, shallot, capers, lemon juice, garlic, and salt in food processor until parsley is finely chopped, 6 to 8 pulses, scraping down sides of bowl as needed. Transfer to bowl and stir in oil until combined. Season with salt to taste; set aside.
- Slice roast thin, removing twine as you go so roast stays intact. Serve, passing sauce separately.
for the beef
for the sauce
Time
4 to 4½ hours, plus 18 hours salting and 45 minutes restingYield
Serves 8 to 10Ingredients
Beef
Sauce
Test Kitchen Techniques
Ingredients
Beef
Sauce
Test Kitchen Techniques
Ingredients
Beef
Sauce
Test Kitchen Techniques
Why This Recipe Works
We chose chuck eye because it has a big, beefy flavor and is both easy to find and affordable. Pulling the roast apart at its natural line of fat and then cutting away and discarding the fat got rid of any chewy unrendered fat in the final roast. Tying the two pieces back together made for an evenly shaped, impressive-looking roast. Seasoning the meat overnight improved both the flavor and texture, and cooking the roast to a sweet spot between 145 and 150 degrees and slicing it paper-thin yielded ultratender meat. And to make this roast celebration-worthy, we stirred together a spicy, horseradish-parsley sauce for serving.
Before You Begin
Plan ahead: The roast must be seasoned at least 18 hours before cooking. If using table salt, cut the amount in half. Buy refrigerated prepared horseradish, not the self-stable kind, which contains preservatives and additives. The horseradish-parsley sauce can be refrigerated up to two days; let come to room temperature before serving.
Instructions
- Pull roast into 2 pieces at major seam delineated by line of white fat, cutting with boning knife as needed. Using knife, remove large knobs of fat from each piece.
- Sprinkle roast pieces all over with salt and pepper. Place pieces back together along major seam. Tie together with kitchen twine at 1-inch intervals to create 1 evenly shaped roast. Wrap tightly in plastic wrap and refrigerate for 18 to 24 hours.
- Adjust oven rack to lower-middle position and heat oven to 275 degrees. Set wire rack in rimmed baking sheet. Unwrap roast and rub all over with oil. Place roast on prepared wire rack. Transfer sheet to oven and roast until meat registers 145 to 150 degrees, 3¼ to 3¾ hours. Transfer roast to carving board, tent with aluminum foil, and let rest for 45 minutes.
- Meanwhile, pulse parsley, horseradish, shallot, capers, lemon juice, garlic, and salt in food processor until parsley is finely chopped, 6 to 8 pulses, scraping down sides of bowl as needed. Transfer to bowl and stir in oil until combined. Season with salt to taste; set aside.
- Slice roast thin, removing twine as you go so roast stays intact. Serve, passing sauce separately.
for the beef
for the sauce
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