Don’t you wish you could eat Prime Rib more often? I sure do. Prime Rib can be really expensive depending on how many people you are feeding. A nice alternative is Chuck Eye. The chuck eye is a long, narrow group of muscles that runs along the center of the chuck, or shoulder section of the cow, from front to back. It is a continuation of the same muscles that make up the rib eye, one of the most flavorful and tender cuts of beef. Due to the proximity to the rib eye the chuck eye has close to the same tenderness and beefiness. Find one with a nice layer of fat on top and this will mimic the taste of a Prime Rib.
This roast starts off with prepping the beef before you get to the marinade. I take the 2 lb Chuck Eye roast out of the wrapper and pat it dry with a paper towel, then season liberally with salt and pepper and let it sit on the counter for a few minutes while I make a marinade. The marinade is an asian garlic style marinade. In a medium bowl whisk together 1 cup balsamic vinegar, 1/2 cup soy sauce, 6 tablespoons minced garlic, 3 tablespoons honey, 3 tablespoons olive oil, 1/4 cup Worcestershire sauce, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon liquid smoke and a pinch of cayenne pepper. Once everything is combined place your roast in a large ziptop bag and pour the marinade overtop. Force as much air out of the bag as you can and securely close the top. I like to gently massage the marinade into the meat and then place into the refrigerator overnight or at least 6 hours. If you want more garlic flavor make a few incisions into the roast with a pairing knife and stuff them with a garlic clove in each incision.
After the roast has marinated and you are ready to cook pull the beef out of the fridge and let sit on the counter to come up to room temp. Preheat the oven to 375 and set the rack to the center position. While the beef is coming up to room temp and the oven is preheating it is time to prep the veggies. I use 2 large yellow onions, baby carrots and creamer potatoes. I give the onions a rough chop and slice the potatoes in half so they are all roughly the same size. I place the veggies in a large bowl season with salt and pepper and drizzle olive oil over the top and then mix until everything is coated. Set up your roasting rack in the center of a roasting pan and then fill the roasting pan with the veggies. Then place the beef in the middle of the rack and insert your thermometer in the center of the roast.
Place the roasting pan into the oven on the center rack and close the door, DO NOT OPEN (remember lookin aint cookin) until your thermometer read the proper temp 135 for medium rare to 145 for medium. When your thermometer reaches the proper temp remove the roast and let rest loosely tented. The temp will continue to rise for about 10 minutes until it reaches 145 for medium rare to 160 for medium. After the beef rests and the juices redistribute through the roast it is time to slice. You can slice this thin for a great roast beef sandwich or thick for a nice dinner. No matter how thick or thin you slice it make sure you cut across the grain.
Since I made this with the roast veggies lets plate it up. I like with a little extra butter on the veggies and either the beef just plain or for a slight tangy twist maybe a little Catalina dressing on the side. Karen however insists nothing is better than horseradish on the side.
2lb Chuck Eye Roast
2 Large Yellow Onions
1 Cup Balsamic Vinegar
1/2 cup Soy Sauce
6 Tbsp Minced Garlic
3 Tbsp Honey
3 Tbsp Olive Oil
1/4 cup Wocestershire sauce
1 Tblsp Onion Powder
1 tsp Salt
1 tsp Liquid Smoke
pinch of cayenne pepper.
In a medium bowl whisk together balsamic vinegar, soy sauce, minced garlic, honey, olive oil, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper.
- Place your roast in a large ziptop bag and pour the marinade overtop. Force as much air out of the bag as you can and securely close the top. I like to gently massage the marinade into the meat and then place into the refrigerator 6-24 hours
- Preheat the oven to 375 and set the rack to the center position
- prep the veggies, give the onions a rough chop and slice the potatoes in half so they are all roughly the same size
- place carrots onions and potatoes in large bowl season with salt and pepper drizzle with olive oil and mix.
- place roasting rack in the center of roasting pan fill pan with veggies
- insert thermometer into roast and place on the roasting rack
- Place the roasting pan into the oven on the center rack and cook until your thermometer read the proper temp 135 for medium rare to 145 for medium About an hour to hour and a half
- Remove roast from rack and let rest loosely tented for 10-15 minutes
- Slice across the grain and plate with veggies