Chuck eye roast is often called the butcher's cut because it delivers rich ribeye-like flavor at a much lower price. When oven roasted properly, it becomes tender, juicy, and deeply beefy. In this recipe, the roast cooks low and steady until perfectly pink in the center, then it's finished with a glossy balsamic fig glaze that turns this meal into something borderline irresistible.It's an easy way to turn an affordable cut of beef into a roast that feels restaurant-worthy.
What Is A Chuck Eye Roast?
A Chuck Eye Roast comes from the shoulder (chuck primal) , right next to the ribeye section. It’s a tender, flavorful and budget friendly. Often called “the poor man’s roast”, it’s well-marbled, weighs between 2 – 3 pounds, it’s superior in texture to a standard chuck roast. It differs from a standard chuck roast as it comes from the specific muscle that extends from the ribeye. This roast is a good value and full of beefy flavor. It’s also considered to be a “butcher’s cut”.
Butcher's cuts are high quality, flavorful and often overlooked pieces of meat that you may not find at your local grocery store, similar to lesser known steaks, like The Denver Steak and The Merlot Steak. Traditional butcher's historically keep them for themselves rather than selling. These cuts are typically require skilled butchery to remove from the carcass. They are considered "hidden gems" known for intense beefy flavor and excellent value.
I feel so fortunate that I first learned all about butcher cuts in Culinary School.
Chuck Eye Roast vs. Ribeye
A ribeye roast comes from the rib section rather than the shoulder. Ribeye has more consistent marbling. It's softer and more buttery and is more tender than a Chuck Eye. A Chuck Eye Roast has deeper beef flavor. Is slightly firmer in texture and comes with a much lower price point than ribeye.
Is A Chuck Eye Roast Tender?
It is, if you cook it properly. Which means, moderate heat and don’t overcook it. I recommend medium rare, 135 degrees internal temperature and pull it at the right temperature and let it rest. Your roast will turn out juicy, rich and surprisingly tender.
For this recipe, we’ll sear the chuck-eye and then finish it in the oven. Simply seasoned, this is an easy, hands-off method that returns tender texture and loads of beefy flavor. Let’s take a look:
Ingredients You’ll Need
- 3 – 4 pound Chuck Eye Roast
- 5 – 6 cloves fresh garlic
- Cracked mixed peppercorns (black, white, green and pink)
How To Cook A Chuck Eye Roast
- Step 1: Pat the roast dry and salt both sides. Heat an oven proof skillet over medium high heat. Add a couple tablespoons of oil. When oil is shimmering, add roast and sear for about 5 minutes. Note: I like to tie the roast using butcher’s twine so it will keep it’s shape.
Tip: Oven Safe Skillets: A cast iron skillet is a good choice. And my choice is my French Carbon Steel Skillet. Light weight, it's the skillet of choice for Chef's and is routinely used in restaurants to pan-sear steaks, chicken and even seafood. Disclaimer: I am an Amazon Affiliate Member. If you purchase the skillet through the link above, I receive a small commission at no extra charge to you.
- Step 2: Turn the roast over and press the ground peppercorns onto the cooked side. Continue to sear until the other side is nice and browned, about another 5 minutes.
- Step 3: Remove roast from heat and press the diced garlic onto the top side of the roast.
- Step 4: Place roast in oven in the oven proof skillet and Insert digital meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water. Do not cover. Roast in 1-½ to 1-¾ hours for medium rare, or until meat thermometer reaches 135 degrees, 150 degrees for medium.
- Step 5: Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium. Use a sharp chef knife to slice against the grain.
Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.
How To Serve It
- Glaze: My choice is a rich sauce like my recipe for Balsamic Fig Glaze . Just a small drizzle will compliment the beefy flavor of this roast.
- Sauce: Another option is this Balsamic Reduction Sauce. Another bold finishing sauce that is a great partner for beef.
- Steakhouse: Want a steakhouse feel? Serve it with a little bowl of Horseradish Cream Sauce for dipping. It’s a great partner for Prime Rib and a natural for a Chuck Eye Roast.
- Steak Butter: Compound steak butters are a popular choice. Take a look at my recipe for Whiskey Steak Butter.
What To Serve It With
A chuck eye roast comes with big flavor, so I recommend keeping it simple. I served it with some my Savory Cast Iron Skillet Potatoes. Or try this Green Vegetable Medley, or a salad with a sweet and tangy vinaigrette like this Red Wine Vinegar Dressing. As far as wine, I like a big peppery robust Zinfandel. Make it a grand Western style meal by serving vanilla ice cream topped with Mexican Chocolate Sauce for dessert.
FAQ’s
Yes, roast it whole like a Boneless Prime Rib Roast. Season it simply, slice it and enjoy.
I have cooked a chuck eye roast both in the crockpot and braised in a Dutch oven on low oven heat. Just don’t skip searing the meat first. Braise it in beef broth, red wine, onions, and garlic at 325°F for 3-4 hours until falling apart. Use enough liquid to cover the roast a third or half way.
It’s also known as America’s Beef Roast or Chuck Center Roast.
I hope you give this Butcher cut roast a try. Seared, seasoned simply and you’ll find it a great family meal. And is it good for Sunday Dinner? Absolutely great. Just like Old Fashioned Pot Roast, it brings a touch of nostalgia to your dinner table.
Explore More Beef Cuts For Roasting
And don’t miss my category for Beef Recipes. You’ll find lots of great dinner ideas including the most popular on my site for Beef Tagliata. It’s a great way to prepare flank steak.
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This chuck eye roast recipe was adapted from Beef It’s What’s For Dinner.
Garlic Pepper Chuck Eye Roast
Equipment
- 1 Oven proof skillet
Ingredients
- 3 – 4 pound Chuck Eye Roast (America's Roast)
- 2 Tablespoons Cracked Mixed Peppercorns black, white, green and pink
- 5-6 cloves Garlic diced
- 1 teaspoon Kosher salt
Instructions
- Preheat oven to 350 degrees.
- Pat the roast dry and salt both sides. Heat an oven proof skillet over medium high heat. Add a couple tablespoons of oil. When oil is shimmering, add roast and sear for about 5 minutes.
- Turn the roast over and press the ground peppercorns onto the cooked side. Continue to sear until the other side is nice and browned, about another 5 minutes.
- Remove roast from heat and press the diced garlic onto the top side of the roast.
- Place roast in the skillet, in the oven and Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water. Do not cover. Roast in 1-½ to 1-¾ hours for medium rare;, or until meat thermometer reaches 135 degrees, 150 degrees for medium.
- Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.
- Use a sharp chef knife to slice against the grain. Drizzle slices with Balsamic fig sauce, balsamic reduction or serve with Creamy Horseradish Sauce.
Notes
Nutrition
Chuck Eye Roast … It’s What’s For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
After searching a while for a beef chuck eye roast recipe I chose this one…it was very good!! I purchased the Angus roast from a beef farmer…but I couldn’t help notice the author….sincerely Anne Brown…lol.
Hi Anne, I’m so glad you used my recipe and like it! Thanks for the note and the review. And always love a good coincidence with names.
That roast looks perfectly cooked Lea Ann. It must be delicious with the sauce.