- 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
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).
Preheat cast iron pan as hot as possible. Sear roast on all sides, 4-5 minutes/side.
Insert oven-safe thermometer or temperature probe into roast.
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