Red meat has been unfairly blamed for many diseases of the western world. It is actually healthy and nutrient-dense, given it is grass-fed, organic and consumed in moderation. Remember to always eat red meat alongside a generous serving of vegetables. Red meat is a good source of the B vitamins, especially B-12, and minerals such as iron, zinc, magnesium, copper, cobalt, phosphorus, chromium, nickel and selenium.
I want to stress that there are significant differences in the quality of grass-fed versus conventional red meat. Conventional meat comes from cows fed an unnatural diet of corn and other grains, which changes the fat and nutritional content of the meat, creating an unbalanced ration of omega-6 to omega-3 fatty acids. Conventional meat also contains antibiotics, hormones and steroids. So, when possible, always choose grass-fed, organic meat.
Around here we like our beef. However, in the past, my roasts would always turn out dry and lacking flavor. This kept me from preparing beef roasts as often as I would like, until I did some research and picked up a few helpful tips. Now I get a foolproof (tender, juicy, and flavorful) roast every time!
Brining the meat in a saltwater mixture before cooking adds flavor and tenderizes the meat. Searing the roast at a high temperature gives it a well-browned, crusted surface. Then the continued roasting at a lower temperature prevents shrinkage, and adds more flavor, juiciness, tenderness. Lastly, roasting fat side up will provide continuous basting as the fat melts and runs down the sides.
1 beef round roast
3 Tbs. melted butter
2 Tbs. favorite herbs (I recommend Herbs de Provence, 21 seasoning, and dry parsley)
1 tsp garlic powder
2 tsp salt
2 tsp pepper
Soak the roast in a saltwater brine, about one hour for every pound. The ideal proportion is 1 cup of salt to a gallon of water. I never use an entire gallon, just enough to cover the roast, so I end up eyeballing the salt and really going by taste. It should taste like seawater. You can add a bay leaf and a few peppercorns to the brine.
Preheat oven to 450F. Remove that roast from the brine, pat dry and rub with the melted butter followed by the herbs, salt and pepper.
Place roast, fat side up, in a roasting pan and into the oven for 20 minutes. Turn off the oven and DO NOT open, as it needs to retain the heat. Original recipe says to keep the roast in the oven for 20 minutes per pound of roast. I let my oven cool completely, about 2 hours, before removing. The roast comes out very tender and just a little pink in the middle. The most important part is not opening the oven or removing the roast until the very end. Once removed from the oven, let it sit for about 15 minutes before carving.