Photo: Maren Caruso; Styling: Robyn Valarik
YieldsServes 10 to 12
The chuck-eye roast, aka the chuck-eye roll, is from the beef shoulder, facing the rib-eye roast. It has many layers of fat and sinew that need to be broken down slowly with heat. Tracy Smaciarz, a second-generation butcher who owns and runs Heritage Meats in Rochester, Washington, cold-smokes this cut, then grills it over indirect heat for hours. You can achieve a similar effect by braising the roast in a covered pan with wood chips and onions, allowing it to bathe in a steam bath of onion and smoke until it's juicy. Make sure your wood chips are fresh--they fade with age.

How to Make It

Step 1
1

Mix coriander, 3 tbsp. oil, 2 tsp. paprika, the salt, and pepper in a bowl. Rub roast all over with mixture and chill, uncovered, at least 24 hours and up to 4 days.

Step 2
2

Preheat oven to 250°. Heat 1 tbsp. oil in a large dutch oven over medium-high heat. Brown roast on all sides. Rub onions with a little oil and the paprika; set aside.

Step 3
3

Drain wood chips and transfer to a roasting pan just big enough to fit roast. Spread chips evenly in pan and set a metal rack over chips. Set roast on rack, spoon onions around it, and cover with heavy-duty foil, sealing tightly.

Step 4
4

Roast meat until it registers 110° on an instant-read thermometer, 1 1/2 to 2 hours. Increase oven temperature to 475°, uncover, and roast until meat registers 130°, about 20 minutes. (If wood chips look dry, sprinkle with a few tbsp. water.) Transfer roast and onions to a carving board and let rest, uncovered, 20 minutes.

Step 5
5

Mix sour cream and horseradish together in a serving bowl. Slice roast thinly and serve with horseradish cream and onions.

Step 6
6

Note: Nutritional analysis is per serving.

Ingredients

 3 tablespoons freshly ground coriander seeds
  About 4 tbsp. olive oil, divided
  About 2 tsp. sweet Hungarian paprika
 2 tablespoons kosher salt
 1 1/2 teaspoons pepper
  5-lb. chuck-eye roast, some fat left in and roast tied (ask your butcher for the chuck-eye end)
 2 large onions, peeled and cut into 1-in. wedges
 3 cups fresh wood chips (mesquite, oak, or hickory), soaked in water 30 minutes
 1 cup sour cream
 2 1/2 tablespoons prepared horseradish

Directions

Step 1
1

Mix coriander, 3 tbsp. oil, 2 tsp. paprika, the salt, and pepper in a bowl. Rub roast all over with mixture and chill, uncovered, at least 24 hours and up to 4 days.

Step 2
2

Preheat oven to 250°. Heat 1 tbsp. oil in a large dutch oven over medium-high heat. Brown roast on all sides. Rub onions with a little oil and the paprika; set aside.

Step 3
3

Drain wood chips and transfer to a roasting pan just big enough to fit roast. Spread chips evenly in pan and set a metal rack over chips. Set roast on rack, spoon onions around it, and cover with heavy-duty foil, sealing tightly.

Step 4
4

Roast meat until it registers 110° on an instant-read thermometer, 1 1/2 to 2 hours. Increase oven temperature to 475°, uncover, and roast until meat registers 130°, about 20 minutes. (If wood chips look dry, sprinkle with a few tbsp. water.) Transfer roast and onions to a carving board and let rest, uncovered, 20 minutes.

Step 5
5

Mix sour cream and horseradish together in a serving bowl. Slice roast thinly and serve with horseradish cream and onions.

Step 6
6

Note: Nutritional analysis is per serving.

Oven-Smoked Chuck-Eye with Horseradish Cream