what is a beef chuck eye roast is a flavorful, tender cut taken from the upper shoulder area (the chuck) of the cow, positioned near the rib-eye. Often referred to as the “poor man’s rib-eye,” it provides similar tenderness and rich flavor at a more affordable price. It’s ideal for slow-roasting or braising, which allows its connective tissues to break down, producing succulent, melt-in-your-mouth results.

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Ingredients for Chuck Eye Roast Recipe:

• Chuck Roast: 5 lbs bone-in (boneless is also fine)
• Kosher Salt: 4 teaspoons
• Black Pepper: 1½ teaspoons
• Avocado Oil (or any vegetable oil): 1 tablespoon

Spice Blend:

• Cinnamon: ½ teaspoon
• Black pepper: ¼ teaspoon
• Ground cloves: ¼ teaspoon
• Ground cumin: ½ teaspoon
• Cardamom: ¼ teaspoon
• Ground coriander: ½ teaspoon

Braising Ingredients:

• Small onions (sliced): 3
• Additional salt (for onions): 1 teaspoon
• Garlic cloves (smashed, peels on): 6
• Apple cider vinegar: 1 tablespoon
• Bay leaves: 3 large
• Water: 4 cups

Gravy Ingredients:

• Cornstarch: 1½ tablespoons
• Water: 1½ tablespoons
• Apple cider vinegar: 1 tablespoon

How to Cook a Beef Chuck Eye Roast (Step-by-Step):

1. Preparation
   • Preheat oven to 325°F.
   • Season chuck roast generously with salt and pepper on both sides and let sit at room temperature for an hour.
2. Searing
   • Heat avocado oil in a Dutch oven.
   • Sear chuck roast on all sides until a deep brown crust forms. Set aside.
3. Cooking the Onions
   • Sauté onions with salt until softened.
   • Mix spices and add them to onions, cooking another 4-5 minutes until fragrant.
4. Braising
   • Add smashed garlic, apple cider vinegar, bay leaves, and water to the pot. Scrape the bottom to release browned bits.
   • Return the seared chuck roast to the pot, cover, and bake for 3-4 hours until tender and falling apart.
5. Making the Gravy
   • Remove roast, strain out vegetables, and return the liquid to medium heat.
   • Create a slurry with cornstarch and water, then whisk into the liquid with additional apple cider vinegar. Simmer until thickened.
6. Serving
   • Shred roast and serve over mashed potatoes, topped with homemade gravy.

Serving Suggestions:

• Mashed potatoes
• Roasted root vegetables
• Buttered noodles
• Fresh parsley garnish

FAQs(what is a beef chuck eye roast):

What’s the difference between chuck roast and chuck eye roast?
Chuck eye roast is cut closer to the rib-eye area, making it more tender than regular chuck roast.

Can I use a boneless chuck eye roast?
Absolutely! Cooking methods remain the same; boneless may cook slightly faster.

What internal temperature indicates doneness?
Aim for 195°F–205°F internal temperature for perfect shredding tenderness.

Beef Chuck Eye Roast with Aromatic Spices

Print Recipe

Slow-braised beef chuck eye roast infused with a blend of warm spices and onions, delivering melt-in-your-mouth tenderness perfect for a hearty meal.

Course Main

Cuisine American

Keyword Beef, Roast

Prep Time 1 hour hr

Cook Time 4 hours hrs

Total Time 5 hours hrs

Servings 6 servings

Calories 550

Equipment

• Dutch Oven

Ingredients

Main Ingredients

• 5 lbs beef chuck eye roast bone-in or boneless
• 4 tsp kosher salt
• 1.5 tsp black pepper
• 1 tbsp avocado oil or vegetable oil

Spice Blend

• 0.5 tsp cinnamon
• 0.25 tsp black pepper
• 0.25 tsp ground cloves
• 0.5 tsp ground cumin
• 0.25 tsp cardamom
• 0.5 tsp ground coriander

Braising Ingredients

• 3 small onions sliced
• 1 tsp salt for onions
• 6 garlic cloves smashed, peels on
• 1 tbsp apple cider vinegar
• 3 bay leaves large
• 4 cups water

Gravy Ingredients

• 1.5 tbsp cornstarch
• 1.5 tbsp water
• 1 tbsp apple cider vinegar

Instructions

• Preheat oven to 325°F. Season roast with salt and pepper, let sit at room temperature for 1 hour.
• Heat oil in Dutch oven, sear roast on all sides until browned. Set aside.
• Sauté onions with salt until softened, add spices, cook until fragrant.
• Add garlic, vinegar, bay leaves, and water. Scrape pot bottom to release bits.
• Return roast to pot, cover, bake for 3-4 hours until tender.
• Remove roast, strain liquid, bring to simmer. Add cornstarch slurry and vinegar to thicken gravy.
• Shred roast, serve with gravy over mashed potatoes or noodles.

Notes

Chuck eye roast benefits from slow cooking methods. Boneless cuts may cook faster. Store leftovers up to 4 days.