Chuck Eye Roast Recipe
This delicious chuck eye roast recipe will leave you licking your lips! Until I asked Ms. Kristi, I wasn’t sure where to begin! I didn’t even know what cut of meat “chuck eye” came from… I’m slightly more educated now and prepared to share the information I found!
I won’t go into extensive detail about other cuts of meat, but chuck eye comes from the shoulder area. When I first saw that, I cringed. I thought about how tense and sore my neck and shoulder area tends to get and shuddered. That would be some really tough meat, wouldn’t it? I’m happily wrong. After digging a bit deeper, I found out that these cuts of meat are actually pretty tender and flavorful! Think rib-eye for flavor and similarities, because they’re close pals.
Ingredients for Chuck Eye Roast Recipe
- Chuck eye roast
- Red potatoes
- A can of soup (cream of mushroom!)
- A little water (to allow proper roasting)
- Kosher salt and fresh ground black pepper to taste; other seasonings are optional.
If you’ve enjoyed a homemade beef stew, you’ve probably already tasted a chuck eye roast recipe! If you want to add stock or more water and change the cooking technique a little, you could try making your own beef stew! I have to really crave stews and soups, so a roast sounds perfect to me.
Making the Chuck Eye Roast
You’ll need a large casserole dish (glass baking dish). You can wash and cut your vegetables now or while the oven preheats. Pull out some aluminum foil before placing the roast in the oven. I also suggest lightly rinsing your meat before you place it for cooking!
- Preheat your oven to 350°F.
- Place the chuck eye roast in your casserole dish.
- Place the red potatoes and carrots all around the roast, like they’re BFFs.
- Wedge the onions and place them around and on the chuck eye roast.
- Pour the can of soup over the roast.
- Add the water to the dish.
- Cover up the dish with some foil and bake until the meat is done. This should take around 2 to 3 hours, depending on your oven.
If you have a meat thermometer, check to ensure the center of the meat reaches around 150-160°F for a medium to medium-well result. Enjoy!