There’s something incredibly comforting about a roast. Growing up, my grandmother would always have a roast in the oven on Sundays, filling the house with the rich, savory aroma of seasoned beef slowly tenderizing in its own juices. This boneless beef chuck eye roast recipe takes me back to those warm, homey days. The chuck eye cut, often called the “poor man’s ribeye,” is a flavorful and tender cut when cooked low and slow.

Why This Recipe Works:

• Slow-roasting ensures the meat stays juicy and tender.
• A garlic-herb rub adds depth of flavor.
• Perfect for meal prep or feeding a crowd – serves 8!

Ingredients:

• 4 lbs boneless beef chuck eye roast
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 large onion, quartered
• 2 carrots, chopped
• 2 stalks celery, chopped

Instructions: (boneless beef chuck eye roast)​

1. Prep the Roast

• Take the roast out of the fridge 30 minutes before cooking to bring it to room temperature.
• Pat it dry with paper towels. This helps form a good crust.

2. Make the Garlic-Herb Rub

• In a small bowl, mix olive oil, garlic, rosemary, thyme, onion powder, smoked paprika, salt, and pepper.
• Rub this mixture all over the roast, pressing it in to ensure it sticks well.

3. Sear the Meat

• Preheat your oven to 275°F (135°C).
• In a large oven-safe skillet or Dutch oven, heat a bit of oil over medium-high heat.
• Sear the roast on all sides until browned (about 3-4 minutes per side).

4. Add Vegetables and Broth

• Scatter the onion, carrots, and celery around the roast.
• Pour in the beef broth and Worcestershire sauce.

5. Roast Low and Slow

• Cover with a lid or foil and transfer to the oven.
• Roast for 3 to 3.5 hours, or until the internal temperature reaches 190°F (88°C) for shreddable meat, or 135°F (57°C) for medium-rare slices.

6. Rest and Serve

• Let the roast rest for 15-20 minutes before slicing.
• Serve with the cooked vegetables and pan juices.

Variations:

• BBQ Twist: Rub with BBQ spices and finish with a BBQ sauce glaze.
• Instant Pot Option: Sear and cook in a pressure cooker for about 70 minutes for quicker results.

Personal Touch:

This recipe always reminds me of those cozy family dinners where laughter echoed in the kitchen, and seconds were a must. It’s a dish that brings people together, warms the heart, and satisfies the soul.

Boneless Beef Chuck Eye Roast with Garlic-Herb Rub

Print Recipe

A hearty, slow-roasted beef chuck eye roast seasoned with garlic and herbs, cooked to perfection with vegetables and savory pan juices.

Course Main

Cuisine American

Keyword Beef, Herb, Roast

Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Resting Time 20 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings 8 servings

Calories 520

Equipment

• Dutch Oven
• Oven-safe Skillet

Ingredients

Main Ingredients

• 4 lbs boneless beef chuck eye roast
• 2 tbsp olive oil
• 4 cloves garlic minced
• 1 tbsp fresh rosemary chopped, or 1 tsp dried
• 1 tbsp fresh thyme chopped, or 1 tsp dried
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tbsp kosher salt
• 1 tsp black pepper freshly ground
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 large onion quartered
• 2 carrots chopped
• 2 stalks celery chopped

Instructions

• Remove roast from fridge 30 minutes before cooking, pat dry with paper towels.
• Mix olive oil, garlic, rosemary, thyme, onion powder, paprika, salt, and pepper. Rub onto roast.
• Preheat oven to 275°F. Sear roast in skillet until browned on all sides.
• Add onion, carrots, and celery around roast. Pour in broth and Worcestershire sauce.
• Cover and roast in oven for 3-3.5 hours, until internal temperature reaches desired doneness.
• Let rest for 15-20 minutes before slicing. Serve with vegetables and pan juices.

Notes

For a BBQ twist, use BBQ rub and glaze. Instant Pot option available. Store leftovers up to 4 days in fridge or freeze for 3 months.