Beef Chuck Eye Roast With Paprika-Herb Rub – a delicious recipe with bay leaves, freshly ground pepper, thyme, sweet paprika, ground cumin, eye roast. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 375u00b0. In a bowl, mix the bay leaves, pepper, thyme, paprika and cumin. Drizzle the roast generously with olive oil and season with salt. Rub the garlic and spice mixture over the roast and let stand for 10 minutes.
2
Using butcher's twine, tie the roast to give it a uniform shape. In an ovenproof skillet, heat the vegetable oil. Add the roast and cook over moderate heat until lightly browned all over, 12 minutes.
3
Transfer the skillet to the upper third of the oven and roast the meat for 1 hour, until an instant-read thermometer inserted in the center registers 130u00b0. Transfer the roast to a carving board and let rest for 10 minutes. Discard the twine. Using a thin, sharp knife, thinly slice the beef across the grain and serve.
118
kcal
Calories
12
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 tablespoon ground bay leaves, 1 tablespoon freshly ground pepper, 1 tablespoon chopped thyme leaves, 2 teaspoons sweet paprika, and more.
Yes, Beef Chuck Eye Roast With Paprika-Herb Rub falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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