I deviated from this recipe in a fairly substantial way in that I used a rump roast instead of the chuck roast, but it was delicious. I prepared it for cooking in the same way the recipe calls for, but I cooked it according to temps and times for a 5 lb. rump roast - 325 for about 2 hours gave me a beautifully done roast, medium on the outside and pink at the center. I used hickory chips I bought at Kroger, but I think that they were probably kind of old (not a lot of call for them in December in Michigan, I'm thinking) so it didn't taste too "smoked' to me. I will try this recipe again, however, because it was relatively inexpensive for such a large cut of meat (about $22/5lb roast), easily fed 7 adults and 2 children with leftover, looked impressive and was very, very tasty.
Oven-Smoked Chuck-Eye with Horseradish Cream
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.
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- Calories: 259
- Calories from fat: 40%
- Protein: 31g
- Fat: 12g
- Saturated fat: 4.6g
- Carbohydrate: 4.5g
- Fiber: 1.5g
- Sodium: 897mg
- Cholesterol: 101mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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