A good roast beef should not require "stewing" in liquid. This is a fail safe recipe if, as others have suggested, you ensure that your oven temp is right and you use a good meat thermometer. As someone else has suggested, a roast cooked starting at room temp will not only ensure even cooking, but will produce a nice tender roast. Letting it rest for 20 or 25 minutes will also ensure that the juice is evenly distributed, which only adds to the tenderness. Thinly slicing also helps. I've been using this cut of beef for years with great success if you are careful to follow these basic steps and don't cut corners. The only embellishments I would add to this recipe is to add your seasonings to about 3/4 cup of flour and lightly dredge the roast before putting it in the oven. Gives it a nice light, flavorful crust.
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A good roast beef should not require "stewing" in liquid. This is a fail safe recipe if, as...