My F&W
quick save (...)

Beef Chuck Eye Roast with Sumac-Rosemary Rub

  • ACTIVE: 25 MIN

This simple, flavorful beef roast—rubbed with tangy sumac, fresh rosemary and black pepper—is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.

  1. 1/4 cup dried ground sumac (see Note)
  2. 2 tablespoons chopped rosemary leaves
  3. 1 tablespoon freshly ground black pepper
  4. One 3-pound chuck eye roast
  5. Extra-virgin olive oil, for drizzling
  6. Salt
  7. 4 garlic cloves, minced
  8. 3 tablespoons vegetable oil
  1. Preheat the oven to 375°. In a small bowl, combine the sumac, rosemary and pepper. Drizzle the roast generously with olive oil and season with salt. Rub the garlic and the spice mixture all over the roast and let stand for 10 minutes.
  2. Using butcher’s twine, tie the roast at 1-inch intervals to give it a uniform shape. In a medium ovenproof skillet, heat the vegetable oil. Add the roast and cook over moderate heat until lightly browned all over, about 12 minutes.
  3. Transfer the skillet to the upper third of the oven and roast the meat for about 1 hour, until an instant-read thermometer inserted in the center registers 130°. Transfer the roast to a carving board and let rest for 10 minutes. Discard the twine. Using a thin, sharp knife, thinly slice the beef across the grain and serve.
Notes Ground sumac is available at specialty stores and online at

Suggested Pairing

Herb-and-cassis-scented Cabernet Sauvignon.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.