Ingredients
Scale
- 1 Beef Chuck Eye Roast (about 3–4 pounds)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 teaspoons rosemary, dried or fresh
- 1 cup beef broth
- Vegetables of your choice (carrots, potatoes, onions)
Instructions
- Take the beef chuck eye roast out of the refrigerator and let it come to room temperature for 30 minutes. Pat dry and rub with olive oil, salt, pepper, and minced garlic.
- Place the seasoned roast in a roasting pan and surround it with vegetables. Pour beef broth into the pan.
- Preheat the oven to 325°F (163°C) and roast for 2 to 3 hours, checking that the internal temperature reaches 135°F (57°C) for medium-rare.
- Once done, remove the roast from the oven and let it rest for 15-20 minutes. Slice against the grain and serve with roasted vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the roast wrapped well to prevent freezer burn for up to 3 months.
- This roast pairs well with mashed potatoes and gravy or horseradish sauce for added flavor.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg