Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef
- Makes10 servings
- Cook Time2¾ hours
- Active time plus cooling48 hours to marinate
- 4
A prune-based marinade helped us transform an economical eye round into a tender and juicy roast. The sugars in the prunes and ketchup create a nicely caramelized crust, while the salt and soy sauce provide seasoning that flavors the meat throughout. The anchovies may be an unexpected ingredient here, but they add rich umami notes without any trace of fishiness. To boost the marinade’s effect, we trim the silver skin and also poked the meat repeatedly with a fork. The roast beef tasted best after marinating for 48 hours, but 24 will work, too. Serve thinly sliced with fresh horseradish sauce for a clean, contrasting bite.
Don’t check the roast too frequently. A succulent roast relied on even cooking at a low temperature; opening the oven door interrupted that process. Instead, use an oven-safe thermometer (the type that can be left in the roast as it cooks) to monitor the meat’s temperature during cooking.
Step 1
In a food processor, blend the prunes, soy sauce, ketchup, peppercorns, rosemary, thyme, anchovies and 4 teaspoons salt until smooth, about 1 minute.
Transfer to a 2-gallon zip-close bag. Poke the roast all over with a fork, then place in the bag. Turn to coat, then seal the bag and refrigerate for 48 hours.
Step 2
Heat the oven to 275°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. Remove the roast from the bag and transfer to the rack.
Discard the marinade in the bag and brush any marinade clinging to the roast’s surface into an even coating. Roast until the center of the meat registers 125°F, 1¾ hours to 2 hours.
Step 3
Transfer the roast to a carving board, tent with foil and let rest for 30 minutes. Thinly slice and serve with the horseradish sauce, if desired.
