Chuck Eye Roast with Fresh Herbs

Chuck eye is a wonderful cut. It absorbs any sauce or marinate you’ll put to it. It is also very forgiving, due to the fat marble it contains. You are going to love the flavors of the garlic with the herbs. It is excellent for the holidays.

Instructions

1). Boil the chuck for an hour with lots of water and 2 bay leaves. Carefully take the beef out and let cool for at least 30 minutes. Then slice with a sharp knife to ½ an inch thickness. (I like to place it in the fridge before cutting, preferably over night)

2). Chop all the fresh herbs and place in a mixing bowl.

3). Add the chopped garlic, spices, olive oil, and mix.

4). Preheat your oven to 300 F. Arrange the meet slices on a baking sheet and spread all the herb mixture using your hands to coat each piece.

5). Cover tightly with aluminum foil and bake for 2 hours.

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