Chuck Eye Roast
- Cooking and Prep: 1 h 45 m
- Serves: 6
Prepare and Serve the Roast
Preheat oven to 350 degrees Fahrenheit.
Rinse and pat dry with paper towel. Make sure roast is dry and season with salt and pepper.
Heat a frying pan over high heat. When hot, sear the roast on all sides, about two minutes per side. Remove to a baking dish.
Place onions, carrots, and parsnips surrounding the roast. Pour wine on top. Add additional water so that the liquid comes about one-third of the way up the roast. Cover tightly and cook for one and a half hours.
Remove roast from baking pan and place on a cutting board.
Pour the reserved cooking liquid into a medium saucepan and bring to a boil. Let boil two minutes and then remove from heat. When liquid is cool enough, pour sauce into the food processor and blend. Alternatively, you can use an immersion blender directly in the pot.
To serve, carve a slice of roast and pour sauce on top.
Alternatively, you can remove the roast from the oven after one hour and slice. Prepare the sauce, and return roast to the oven with sauce on top. Bake an additional half hour and serve slices of roast with the sauce.