Chuck Eye Roast
Our featured holiday cut is a delicious American Wagyu Chuck Eye Roast. This cut of beef comes from the shoulder area and is known for its rich, beefy flavor. Chuck cuts generally benefit from low and slow cooking methods, so be sure to have ample amount of prep and cooking time.
Step 1: Prep the horseradish sauce
No roast is complete without that perfect sauce. For ours, we made a horseradish cream. Skip the store bought stuff because this recipe is so easy and full of flavor. All you need is five ingredients: prepared horseradish, sour cream, Worcestershire, lemon, and chives. Season with salt and pepper to taste.
Step 2: Season your Beef
For all of our cuts, we recommend seasoning with salt 3-4 hours prior to cooking. This will allow your steak to slightly sweat and reabsorb the liquid on the surface, bringing salinity to the interior of the cut. After seasoning, place in refrigerator until one hour prior cooking. Then remove and let the roast reach room temperature. Preheat oven to 500° and sear roast on a baking rack in a roasting pan for 30 minutes. This will form an evenly cooked crust and help catch the flavorful beef drippings.
Step 3: prep your veggies
While the roast is searing, chop your vegetables into halves. We used carrots, onions, celery, fresh herbs and garlic. Cut the tops of the garlic off and add olive oil to the interior. After searing, remove the roast from the oven and turn down heat to 200°. Add your veggies, herbs and garlic to the bottom of the roasting pan plus chicken and beef stock and bake in the oven covered for 4-5 hours or until roast reaches an internal temperature of 175°-190°. A digital thermometer is the most accurate method to make sure you’ve reached your desired doneness.
Step 4: Let rest
After reaching 175°, we recommend turning the oven off and letting the roast rest so that it maintains its internal temperature which allows for maximum tenderness. Afterward, remove from oven and let rest covered for 30-45 minutes before slicing. Pour off chicken and beef stock, reduce by half and fortify with red wine to make au jus.
Step 4: carve and enjoy
After resting, remove the twine from the roast with a knife. Carve your roast to desired thickness. Serve with roasted veggies, horseradish sauce and au jus.
Chuck Eye Roast
Ingredients
- 6 carrots
- 3 heads of garlic
- 2 onions
- Stalk of celery
- Fresh herbs
- 3 cups beef stock
- 3 cups chicken stock
- Red wine
- Course salt
- 1 cup sour cream
- .75 cup prepared horseradish
- 1 lemon zested
- 1/2 lemon juiced
- 1 tbsp Worcestershire
- 2 tsp finely chopped chives
- Fresh cracked pepper
- salt
Instructions
- Add all ingredients together in a mixing bowl. Season with salt and pepper to taste and store in refrigerator until ready to use.
- Generously salt beef of 3-4 hrs before cooking. Keep in refrigerator until 1 hour before cooking.
- Remove from fridge and let rest for 1 hour until beef reaches room temperature.
- Preheat oven to 500°. In large roasting pan, cook roast on a rack for 30 minutes.
- While roast is searing, cut vegetables into halves.
- Remove from heat and turn oven down to 250°.
- Slice tops of garlic heads off and pour olive oil over top.
- Add in vegetables and garlic plus the beef and chicken stock and cook covered for 4-5 hours or until internal temperature of beef reaches 175°-190°.
- Turn off oven and let rest for inside oven for 1 hour maintaining an internal temperature of 175°+ . Remove from oven and keep covered for 30-45 minutes.
- While beef is resting, strain off beef and chicken stock from roasting pan. Reduce broth by half and fortify with reduced red wine to make au jus.
- Remove twine from the roast with a knife and carve to desired thickness.