[Recipe] Chuck Eye Roast + Horseradish Cream Sauce

Chuck Eye Roast

At least 3 hours before you roast the meat, prepare the dry rub. Tie the meat with butcher's twine and then rub the entire roast with the dry rub. Cover with plastic wrap and store in the fridge for up to one day. Remove the roast from the fridge at least one hour before putting in the oven so that it can come to room temp. 

Dry Rub

1/2 tsp. garlic powder

2 tsp. course salt

1 tsp. pepper

1 tsp. paprika

2 tbsp. ground coffee

2 tsp. brown sugar

2 tbsp. fresh rosemary (finely chopped)

2 tbsp. olive oil

In a dutch oven or cast iron skillet heat the olive oil. Brown all sides of the roast. Then sprinkle the chopped rosemary over the meat and put the roast in a 325 F oven uncovered for about 36 mins. If you want a medium rare center, cook the meat for about 12 mins per pound and the internal temp. should read 130-135 F. 

Allow the meat to rest at least 15 mins. before slicing. Serve with Garlic Horseradish Cream Sauce. 

Garlic Horseradish Cream Sauce

1 head of garlic (the whole bulb)

1 tbsp. olive oil

salt + pepper

1 cup sour cream

1 tsp. fresh rosemary (finally chopped)

1/4 cup horseradish 

1 tsp. worcestershire sauce

salt + pepper to taste

zest of 1 lemon

Roasted Garlic: To start, cut off the top of the head or bulb of the garlic, to expose just the tops of the cloves. Place the garlic in the center of the parchment paper and drizzle with olive oil and salt + pepper. Wrap the head of garlic up tightly with the parchment and then wrap again in foil. Bake in a 400 F oven for about 35 mins. or until the cloves are a golden brown and very soft. Allow to cool for a few minutes before removing the cloves from the husks. This can be down simply by squeezing the bulb. 

In a small bowl, combine all the ingredients. Cover and store in the fridge until you are ready to serve. 

Recipe Development, Photography + Styling: Oleander + Palm