Slow-Roasted Beef with Red Wine Pan Juices (For a Cheap Roast)

Name: Slow-Roasted Beef with Red Wine Pan Juices (For a Cheap Roast)
Yield: Serves 6 to 8
Ingredients: 1 , chuck-eye roast, boneless, 3 to 4 pounds, aged if possible (see note above), and tied crosswise every inch, then tied lengthwise once or twice; , Salt and ground black pepper; 2 tablespoons, olive oil; 1/3 cup, red wine, preferably full flavored; 1 cup, low-sodium chicken broth or low-sodium beef broth

Main Courses
Beef
Roasts

Appears in Cook's Illustrated September/October 1996

Contrary to accepted kitchen wisdom, the final internal temperature of the roast is only one factor in determining texture, taste, and juiciness. Choosing the proper cut and oven temperature are just as important.

SERVES 6 to 8

TIME 1½ hours, plus 20 minutes cooling

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