If you can’t afford a gourmet steak, you can still have a delicious beef meal. Choose a cheap roast, like beef shoulder or boneless chuck roast, which will likely be tough. After tenderizing it with salt and cooking it at a low temperature for an extended period of time, you will end up with a soft and delicious meal on any budget. The process of slowly cooking the roast causes the connective tissue of the meat to melt.
Salt the Roast
Put a 3 1/2 lb. roast in a baking dish.
Sprinkle Kosher salt to evenly coat both sides of the roast. If you would like other flavors, add any combination of herbs and spices like garlic powder, chili powder, black or red pepper and cumin, according to your preference.
Put the salted roast in the fridge overnight to allow the salt and spices to tenderize the meat. While a full 24 hours is recommended to create the most flavorful and tender piece of meat, you might not have that much time. If you're limited on time, leave the rub on for at least three to four hours, but keep in mind that the roast will not be as tender as if you leave it on for longer.
Cook the Roast
Heat 1 tbsp. of olive oil on medium high heat in a thick-bottomed oven-safe pot. (Reference 1)
Add the beef roast to the pot and cook it for a few minutes on each side, until it is browned.
Add 1/2 cup red wine to the pot until the liquid simmers. To cook it on the stove-top, turn the heat to low, or alternately, put the pot in a 175- to 200-degree F oven.
Cook the roast for 3 1/2 to 4 hours, using either the stove-top or the oven method.
Things You'll Need
3 1/2 lb. roast
1/2 cup red wine
1 tbsp. olive oil
Thick-bottomed, oven-safe pot
Many chefs prefer the large, coarse grains of Kosher salt for cooking.