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Oven-Smoked Chuck-Eye with Horseradish Cream

Photo: Maren Caruso; Styling: Robyn Valarik
Prep time 3 hrs, 30 mins
Marinate time 24 hrs
Yield Serves 10 to 12
The chuck-eye roast, aka the chuck-eye roll, is from the beef shoulder, facing the rib-eye roast. It has many layers of fat and sinew that need to be broken down slowly with heat. Tracy Smaciarz, a second-generation butcher who owns and runs Heritage Meats in Rochester, Washington, cold-smokes this cut, then grills it over indirect heat for hours. You can achieve a similar effect by braising the roast in a covered pan with wood chips and onions, allowing it to bathe in a steam bath of onion and smoke until it's juicy. Make sure your wood chips are fresh--they fade with age.


  • 3 tablespoons freshly ground coriander seeds
  • About 4 tbsp. olive oil, divided
  • About 2 tsp. sweet Hungarian paprika
  • 2 tablespoons kosher salt
  • 1 1/2 teaspoons pepper
  • 5-lb. chuck-eye roast, some fat left in and roast tied (ask your butcher for the chuck-eye end)
  • 2 large onions, peeled and cut into 1-in. wedges
  • 3 cups fresh wood chips (mesquite, oak, or hickory), soaked in water 30 minutes
  • 1 cup sour cream
  • 2 1/2 tablespoons prepared horseradish

Nutrition Information

  • calories 259
  • caloriesfromfat 40 %
  • protein 31 g
  • fat 12 g
  • satfat 4.6 g
  • carbohydrate 4.5 g
  • fiber 1.5 g
  • sodium 897 mg
  • cholesterol 101 mg

How to Make It

  1. Mix coriander, 3 tbsp. oil, 2 tsp. paprika, the salt, and pepper in a bowl. Rub roast all over with mixture and chill, uncovered, at least 24 hours and up to 4 days.

  2. Preheat oven to 250°. Heat 1 tbsp. oil in a large dutch oven over medium-high heat. Brown roast on all sides. Rub onions with a little oil and the paprika; set aside.

  3. Drain wood chips and transfer to a roasting pan just big enough to fit roast. Spread chips evenly in pan and set a metal rack over chips. Set roast on rack, spoon onions around it, and cover with heavy-duty foil, sealing tightly.

  4. Roast meat until it registers 110° on an instant-read thermometer, 1 1/2 to 2 hours. Increase oven temperature to 475°, uncover, and roast until meat registers 130°, about 20 minutes. (If wood chips look dry, sprinkle with a few tbsp. water.) Transfer roast and onions to a carving board and let rest, uncovered, 20 minutes.

  5. Mix sour cream and horseradish together in a serving bowl. Slice roast thinly and serve with horseradish cream and onions.

  6. Note: Nutritional analysis is per serving.