How to Cook a Beef Chuck Boneless Eye Roast

Learn how to cook a beef chuck boneless eye roast to perfection every time by following the easy steps below.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• One 4 to 6 pound beef chuck boneless eye roast
• Extra virgin olive oil
• 5 Cloves garlic, minced
• 1 can beef broth
• 1 tablespoon onion powder
• Salt and pepper to taste

Cook a Perfect Roast

1. Preheat oven to 325 degrees. Coat the bottom of a large stove top pan with olive oil. Heat oil and when it's hot, place roast inside and brown on all sides.
2. Combine beef broth, minced garlic, onion powder, and salt and pepper. Pour mixture into roasting pan and add 1 cup of water. Place roast on top of liquid and cook covered for 1 1/2 hours, basting every 15 minutes. Turn roast over and cook and baste for another 1 1/2 hours.
3. Get an idea of how your roast is cooking inside by taking the temperature with a meat thermometer after the first hour and a half. Use these temperatures as a guideline, rare - 120 to 125, medium rare - 130 to 140, medium - 145 to 150, well done - 155 to 165 degrees. Cook your roast until your desired temperature is reached.
4. Remove roast from oven when done and let rest for 15 minutes so that the meats juices can settle back inside the roast ensuring it's moistness. Meat that is overcooked will be on the dry side. You can use the pan drippings for gravy while the roast is resting. When it's ready, carve the meat and serve.

Tips & Warnings

• You can add vegetables for the last hour of cooking, such as potatoes and carrots. Other softer vegetables can be added for the last half hour.
• This recipe uses very basic seasoning so feel free to add other herbs and spiced if desired.