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Low and slow roasting creates a juicy, tender and very lean roast. Be sure not to cook oven roasts beyond the medium-rare state or you'll risk having tough, dry meat.
Scoring or slashing is a tenderizing technique that helps beef absorb seasoning and marinades and tenderizes tough cuts of meat. Make shallow parallel slits partway through the surface of beef. For a more full-bodied taste, allow scored beef to marinate anywhere from a few hours to overnight.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.