- 1 3-4lb Chuck Eye Roast
- 1/2 cup mayonnaise
- 2 sprigs fresh rosemary, finely chopped
- 2 tablespoons fresh horseradish, grated
- 2 cloves garlic, mashed
- 1 tablespoon dijon mustard
- 1 teaspoon white or red wine vinegar
Marinate
Bring roast to room temperature and preheat oven to 225F convection roast, or 250F roast. Combine marinade ingredients and cover roast (do not remove netting).
Bring roast to room temperature and preheat oven to 225F convection roast, or 250F roast. Combine marinade ingredients and cover roast (do not remove netting).
Sear
Preheat cast iron pan as hot as possible. Sear roast on all sides, 4-5 minutes/side.
Preheat cast iron pan as hot as possible. Sear roast on all sides, 4-5 minutes/side.
Roast, Low & Slow
Insert oven-safe thermometer or temperature probe into roast.
Insert oven-safe thermometer or temperature probe into roast.
Place on a rack in roasting pan. Roast until internal temperature reaches 131F for Medium rare, approximately 25min per pound. (Temperature will continue to rise out of the oven).
To serve
Tent roast loosely with foil and allow to rest at least 10 minutes before serving. Cut in 1/4-1/2″ slices to serve. Remove netting after slicing
Tent roast loosely with foil and allow to rest at least 10 minutes before serving. Cut in 1/4-1/2″ slices to serve. Remove netting after slicing
