BEEFEATER-STYLE CHUCK ROAST
By Gloria Pitzer, as seen in… Eating Out at Home (National Home News, St. Clair, MI; September 1978, p. 22).
INGREDIENTS:
4-lb boneless, chuck eye roast
Unseasoned, instant meat tenderizer
INSTRUCTIONS:
Moisten roast with water and sprinkle with meat tenderizer, following package directions. Use no salt. Pierce roast deeply with kitchen fork, at ½-inch intervals. Roast on rack in pan at 325°F for about 30 minutes per pound for medium-rare.
Remove to a warm platter and let stand about 20 minutes, before carving. Make gravy from pan drippings. Good with oven-roasted potatoes and whole green beans. Makes 6 [to 8] servings.
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