Beef Chuck Eye Roast with Sumac-Rosemary Rub – a delicious recipe with ground sumac, rosemary, freshly ground black pepper, eye roast, Extra-virgin olive oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 375.
2
In a small bowl, combine the sumac, rosemary and pepper.
3
Drizzle the roast generously with olive oil and season with salt.
4
Rub the garlic and the spice mixture all over the roast and let stand for 10 minutes.
5
Using butchers twine, tie the roast at 1-inch intervals to give it a uniform shape.
6
In a medium ovenproof skillet, heat the vegetable oil.
7
Add the roast and cook over moderate heat until lightly browned all over, about 12 minutes.
8
Transfer the skillet to the upper third of the oven and roast the meat for about 1 hour, until an instant-read thermometer inserted in the center registers 130.
9
Transfer the roast to a carving board and let rest for 10 minutes.
10
Discard the twine.
11
Using a thin, sharp knife, thinly slice the beef across the grain and serve.
259
kcal
Calories
12
g
Fat
35
g
Carbs
6
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 8 ingredients. The key ingredients include: 1/4 cup dried ground sumac (see Note), 2 tablespoons chopped rosemary leaves, 1 tablespoon freshly ground black pepper, One 3-pound chuck eye roast, and more.
Yes, Beef Chuck Eye Roast with Sumac-Rosemary 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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