Description: Bison (or Beef) Chuck Eye Roast with Executive Chef Sauce
One Bison (or Beef) Chuck Eye Roast
One Bottle Executive Chef Sauce
Sea Salt and Fresh Cracked Pepper (to taste)
1-2 Red Potatoes peeled per person cut length wise
1 stick Unsalted Sweet Butter or 1/2 cup of Grape Seed Oil
1/4 cup Red Wine (optional)
Preparation: Preheat oven to 325 degrees F.
Using a shallow roasting pan, set oven rack placed in the middle of your oven with enough room to allow clearance at the top of the roast.
Place roast in the middle of a shallow roasting pan fat side up. Surround the roast with your peeled potatoes. Melt 1 stick of unsalted sweet butter and pour butter or Grape Seed Oil along with the Executive Chef Marinade over the roast and potatoes. Rub the roast (especially the sides) with your hands.
Evenly sprinkle sea salt and fresh cracked pepper all over the roast. Drizzle with red wine (optional).
Cooking: Put the roast in the hot 325 degree oven.
For a rare roast, internal temp should reach 125 degrees F. For a medium rare roast, internal temp should reach 135 degrees F. For a medium roast, internal temp should reach 150 degrees F.
Note the time you place your Chuck Eye Roast into your oven so you know when you should be checking for its doneness. Serving: Allow meat to rest for 15-20 mins prior to serving.
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