Recipes Beef Chuck Eye Roast with Paprika-Herb Rub 4.0 (2,239) 1 Review This simple, flavorful beef roast—rubbed with thyme, paprika and cumin—is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.Reader Favorite Roast Recipes By Food & Wine Editors Updated on March 12, 2018 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 25 mins Total Time: 1 hrs 30 mins Yield: 8 Ingredients 1 tablespoon ground bay leaves 1 tablespoon freshly ground pepper 1 tablespoon chopped thyme leaves 2 teaspoons sweet paprika 1/2 teaspoon ground cumin One 3-pound chuck eye roast Extra-virgin olive oil, for drizzling Salt 4 garlic cloves, minced 3 tablespoons vegetable oil Directions Preheat the oven to 375°. In a bowl, mix the bay leaves, pepper, thyme, paprika and cumin. Drizzle the roast generously with olive oil and season with salt. Rub the garlic and spice mixture over the roast and let stand for 10 minutes. Using butcher’s twine, tie the roast to give it a uniform shape. In an ovenproof skillet, heat the vegetable oil. Add the roast and cook over moderate heat until lightly browned all over, 12 minutes. Transfer the skillet to the upper third of the oven and roast the meat for 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. Suggested Pairing Herb-and-cassis-scented Cabernet Sauvignon. Rate it Print