Salt-and-Pepper Beef Roast

Salt-and-Pepper Beef Roast Recipe
James Carrier
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.


Makes 12 to 18 servings

Recipe from


Nutritional 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


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


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.


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.

March 2002
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