Perfect Beef Chuck Eye Roast

Time :1 30

Yield :8 servings

Recipe Background

Can you hear that sizzle coming from the kitchen? Yeah, that's Perfect Beef Chuck Eye Roast. You're about to indulge in the greatest main course to ever have come out of those swinging doors! It's juicy, cooked to perfection, and loaded with savory flavors your mind just can't comprehend until you taste it. It's that good. Some eat it alone, others like it with a loaded baked potato and steamed broccoli. The choice is yours on how to serve the Perfect Beef Chuck Eye Roast, but when it comes to enjoying it, that's a requirement you'll enjoy meeting every time!

Ingredients

1 tablespoon bay leaves ground
1 tablespoon ground black pepper
1 tablespoon thyme leaves chopped
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1 (3-pound) chuck eye roast
extra-virgin olive oil to taste
salt to taste
4 cloves garlic minced
3 tablespoons vegetable oil

Directions

Place the oven rack in the upper third of the oven.
Preheat the oven to 375 degrees F.
In a small bowl, combine the bay leaves, the pepper, the thyme, the paprika, and the cumin.
Drizzle the roast generously with the olive oil and sprinkle with the salt.
Rub the garlic and the spice mixture over the roast and let it stand for 10 minutes.
Tie the roast with butcher's twine to give it a uniform shape.
Heat an oven-safe skillet over medium heat and add the vegetable oil to the skillet.
Add the roast to the skillet and cook until it has lightly browned all over, about 12 minutes.
Transfer the skillet to the oven and roast until a thermometer inserted into the center of the roast reads at least 130 degrees F for medium-rare, about 1 hour.
Remove the twine from the roast and discard.
Use a thin, sharp knife to slice the beef thinly across the grain.
Serve.