- 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
- 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
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.
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.
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.
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.
Mix sour cream and horseradish together in a serving bowl. Slice roast thinly and serve with horseradish cream and onions.
Note: Nutritional analysis is per serving.