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. Slideshow:  More Delicious Beef Recipes 

Food & Wine
May 2012

Gallery

© Claire Thomas

Recipe Summary

active:
25 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 penzeys.com.

Suggested Pairing

Herb-and-cassis-scented Cabernet Sauvignon.