Lunch: Oven-Smoked Chuck-Eye with Horseradish Cream Recipe | MyRecipes

The chuck-eye roast, aka the chuck-eye roll, is from the beef shoulder, facing the rib-eye roast. It has many layers of fat and sinew that need to be broken down slowly with heat. Tracy Smaciarz, a second-generation butcher who owns and runs Heritage Meat

Ingredients

3 tablespoons freshly ground coriander seeds
About 4 tbsp. olive oil, divided
About 2 tsp. sweet Hungarian paprika
2 tablespoons kosher salt
1 1/2 teaspoons pepper
5-lb. chuck-eye roast, some fat left in and roast tied (ask your butcher for the chuck-eye end)
2 large onions, peeled and cut into 1-in. wedges
3 cups fresh wood chips (mesquite, oak, or hickory), soaked in water 30 minutes
1 cup sour cream
2 1/2 tablespoons prepared horseradish

Instructions

Mix coriander, 3 tbsp. oil, 2 tsp. paprika, the salt, and pepper in a bowl. Rub roast all over with mixture and chill, uncovered, at least 24 hours and up to 4 days.
Preheat oven to 250 °. Heat 1 tbsp. oil in a large dutch oven over medium-high heat. Brown roast on all sides. Rub onions with a little oil and the paprika; set aside.
Drain wood chips and transfer to a roasting pan just big enough to fit roast. Spread chips evenly in pan and set a metal rack over chips. Set roast on rack, spoon onions around it, and cover with heavy-duty foil, sealing tightly.
Roast meat until it registers 110 ° on an instant-read thermometer, 1 1/2 to 2 hours. Increase oven temperature to 475 °, uncover, and roast until meat registers 130 °, about 20 minutes. (If wood chips look dry, sprinkle with a few tbsp. water.) Transfer roast and onions to a carving board and let rest, uncovered, 20 minutes.
Mix sour cream and horseradish together in a serving bowl. Slice roast thinly and serve with horseradish cream and onions.
Note: Nutritional analysis is per serving.

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