Enjoy a succulent and flavorful ribeye roast that’s surprisingly easy to prepare. Simply rub the meat with seasonings before roasting in the oven until done.
Chuck eye roast is a more cost-effective alternative to ribeye steak, yet still boasts the same rich beefy flavor and tenderness. This kosher recipe enhances that flavor with just enough marinade and low heat cooking time.
Seasoning
When making a beef roast, it’s essential to season it properly for optimal flavor and moisture. There are various ways you can season a roast; adding spices, using butter and cooking at high temperatures are just some of the ways you can do this.
One popular method to season a chuck eye roast is marinating it. This involves covering the steak in both liquid and dry ingredients and letting it soak for anywhere from an hour to four hours.
Another way to season a chuck eye roast is by rub it with garlic and spices. This simple method makes the steak more flavorful while making it effortless to cook.
When seasoning meat dishes, the seasonings you use should blend harmoniously. A combination of herbs and spices that impart both flavor and texture to the meat is ideal; especially if serving it to guests.
For example, rosemary is an ideal addition to this dish as it brings out the sweetness of the meat. While you can use dried rosemary if you have it, fresh is best. Additionally, bay leaves and pepper may be added for extra flavor.
Other spices you can use to season a chuck eye roast include Italian seasonings and garlic. Garlic is particularly beneficial as it not only enhances the taste of the meat, but it adds an additional layer of texture as well.
Kosher salt is another excellent option for this recipe; it has a slightly coarser texture than regular table salt and helps create an intensely flavorful crust on the meat.
Chuck eye roast is an ideal beef roast to cook in either the oven or grill. It has plenty of fat and is tender, plus you can cook it at high temperatures to create a crispy crust.
Searing
Add some beefy flavor to your meals with a pan seared chuck eye roast. This kosher recipe uses an easy marinade and cooking method that guarantees tender, juicy meat every time. Plus, it’s super convenient – ideal for a midweek meal!
First, thoroughly wash and dry the chuck roast with paper towels to remove moisture. Then, generously season it with kosher salt and pepper. Finally, heat some olive oil in a dutch oven or cast iron skillet (or other oven-safe skillet) over medium heat before carefully adding your chuck roast to sear on both sides for 6-8 minutes until you achieve an attractive brown crust.
Once the steak has been seared, flip and continue cooking for another 4 to 5 minutes. When your chuck eye is done to your liking, transfer it to a clean plate and allow to rest for several minutes.
Before eating, be sure to check its internal temperature with a meat thermometer. Ideally, it should be at least 110 degrees F. If not, you may want to cook it longer on the grill or use higher temperatures in a cast iron skillet for additional cooking.
Once cooked, you can serve the steak as is or slice into thin strips for an irresistibly flavorful dinner. Pair this savory beef dish with any number of side dishes such as mashed potatoes and gravy, sauteed vegetables or pasta dishes for a complete meal.
Make this kosher recipe even tastier by adding fresh herbs. Try some thyme, rosemary or parsley for an aromatic twist that will enhance the flavor of your chuck eye. You could also serve it with baby carrots and/or baby yellow potatoes if desired.
This easy kosher recipe produces a succulent roast that’s ideal for a midweek dinner. The marinade and straightforward cooking method guarantee tender, flavorful meat every time.
Cooking
Chuck eye roast kosher recipe is an ideal way to add protein and flavor to your Shabbat or Yom Tov meal. With only 8 ingredients required for preparation, it takes less time than a typical holiday pot roast and provides incredible tenderness.
Chuck eye roast is a cut from the fifth rib of a cow’s carcass. It has an irresistibly flavor, similar to that of the rib eye but less widely known.
Meat markets typically carry this protein as either a roast or cut into steaks, but you can also find it at your local butcher’s shop! Although not the tastiest choice, it does provide good budget-friendly value if prepared properly.
When cooking a chuck eye roast for Kosher dining, we suggest searing it on all sides before placing in the oven. Doing so gives it an attractive golden-brown crust which will help retain moisture during preparation.
Place your roast in the oven and cook for 4-5 hours, or until it reaches an internal temperature of 175-190 degrees Fahrenheit. We recommend using a digital thermometer to guarantee that the beef is cooked to your desired level of doneness.
Once your roast has reached your desired internal temperature, remove it from the oven and cover it to retain tenderness and keep the temperature consistent. Doing this ensures that the meat is as delicious as possible when served.
While the roast is resting, combine garlic, bay leaves, pepper, thyme, paprika and cumin and rub it over the roast. After 10 minutes have elapsed, tie the roast securely with butcher’s twine to form an even shape.
This dish’s marinade is an essential component. We’ve used a straightforward combination of fresh herbs, garlic and olive oil.
This simple yet delicious sauce can be served alongside your chuck eye roast. For an extra special touch, you can fortify it with red wine to create a flavorful au jus.
Once the roast has cooled, you can carve it to your desired thickness and serve with roasted vegetables, horseradish sauce and au jus for an incredibly flavorful dinner.
Serving
Chuck eye roast is one of the ideal cuts of beef for slow-cooking or braising. These tough cuts become tender through low and slow cooking, where water from their connective tissue turns it into gelatin, absorbing up to five times their weight in water and making them tender.
You can purchase a chuck eye roast and slice it into steaks before grilling until medium rare. The flavor is very similar to ribeye steak at an affordable price point, making this an excellent alternative.
Serve this hearty stew on its own, with mashed potatoes or root vegetables for a hearty stew. The rich broth is ideal for dipping buttered noodles or crusty bread into.
Chuck eye roast is an effortless dish to prepare and is ideal for Shabbat or Yom Tov. It’s super tender and flavorful, making it the ideal holiday meal. This kosher recipe only requires 8 ingredients plus low heat – taking all of the stress out of making a delicious pot roast!
This recipe calls for a chuck eye roast, salt, pepper, rosemary and thyme. If you don’t have fresh herbs on hand, dried herbs can be substituted; however the flavor is enhanced when using fresh sources.
To season a chuck eye roast, rub it with olive oil and sprinkle it with salt and pepper. You could also try seasoning it with paprika, cumin, and thyme for extra flavor!
You’ll need an ovenproof skillet and butcher’s twine to tie your roast together. Preheat the oven to 375deg Fahrenheit. Combine herbs and garlic in a small bowl; then add meat, garlic and spices to the pan and mix thoroughly. Spread this herb-spice mixture evenly over the meat then tie with butcher’s twine for an even look.
Once the meat has been seared and seasoned, place it in a large, heavy-bottomed pot. Cover and simmer over low heat until the meat is very tender, about 1 1/2 hours. Uncover then nestle carrots and potatoes into the braising liquid around the roast; continue cooking, covered, until root vegetables are very tender but not mushy, another 1 1/2 hours.