beef that is pasture raised, fattened on a total grass diet. Recipe originally inspired by AllRecipes with 5-star rating and 1512 reviews. Preheat oven to 500 degrees F (260 degrees C). Season the roast with sea salt and black pepper and place in a roasting pan or baking dish with the fat side up. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (7 minutes per pound), then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time. Remove the roast from the oven; the internal temperature should have reached at least 145 degrees F (65 degrees C). Let rest for at least 20 minutes. Carve into thin slices to serve. Chuck roast Cut: From the shoulder area, a heavily exercised muscle. Flavor and fat: Rich and beefy flavor, with a good amount of fat and connective tissue. Cooking: Best for slow-cooking methods like pot roasting, braising, or stewing, as the connective tissue breaks down to create a tender and moist result. Other uses: Can be ground for hamburger meat. Chuck eye roast Cut: A specific cut from the center of the chuck, near the ribeye. It is a type of boneless chuck roast. Flavor and fat: Very tender and flavorful because it's a continuation of the rib eye muscles, with less fat and connective tissue than other chuck cuts. Cooking: Also suitable for slow cooking but can also be used for roasts or steaks. Eye of round roast Cut: A lean roast from the round primal, located in the rear leg of the cow. Flavor and fat: Lean and economical, with good flavor but not very tender. Cooking: Needs slow, moist cooking (like braising) to become tender and should be sliced thinly against the grain after cooking. Other names: Also known as eye round.
