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Salt-and-Pepper Beef Roast

James Carrier
Yield Makes 12 to 18 servings
Potatoes, baked alongside the beef roast, make a perfectly easy accompaniment. The meat, hot or cold, tastes the most tender when sliced very thin; an electric knife does a good job.


  • 4 to 6 pounds boned, tied beef cross rib (chuck) roast
  • 1/4 cup plus 1 1/2 teaspoons coarse salt
  • 1/4 cup sugar
  • 2 tablespoons coarse-ground pepper (see notes)
  • 1/2 cup prepared horseradish

Nutrition Information

  • calories 267
  • caloriesfromfat 64 %
  • protein 20 g
  • fat 19 g
  • satfat 7.7 g
  • carbohydrate 1.3 g
  • fiber 0.4 g
  • sodium 233 mg
  • cholesterol 79 mg

How to Make It

  1. Rinse beef and pat dry. In a small bowl, mix 1/4 cup salt and sugar. Rub mixture all over beef, set in a rimmed pan, cover, and chill 3 to 4 hours. Rinse meat and pat dry; if desired, cover and chill up to 1 day.

  2. In a small bowl, mix 1 1/2 teaspoons salt, pepper, and horseradish. Set beef on a rack in a 9- by 13-inch pan. Pat horseradish mixture over the top and sides of beef.

  3. Roast in a 375° regular or 350° convection oven until a meat thermometer inserted in center of thickest part reaches 120° to 125°, 1 1/2 to 2 hours. Remove from oven and let stand in a warm place at least 20 minutes.

  4. Transfer meat to a rimmed platter or board; scrape any pan juices into a small bowl. Cut meat across the grain into very thin slices (see notes). Spoon pan juices onto portions.

Cook's Notes

For a mellow flavor, use the Spice Hunter's white peppercorns, from Sarawak in Malaysia; you'll find them with the spices at most supermarkets.