- 1). Remove the roast from storage 30 minutes prior to cooking. Large cuts of meat, such as a chuck eye roast, cook uniformly when started at room temperature. Heat 2 tbsp. olive oil in a cast-iron skillet large enough to accommodate the roast over high heat.
- 2). Season the roast to taste with kosher salt and freshly ground black pepper. Preheat the oven to 300 degrees Fahrenheit.
- 3). Sear the chuck eye on all sides until it has a golden-brown color. Place several onion slices in the center of a roasting pan in an even layer.
- 4). Transfer the steak to the roasting pan. Position the roast on the sliced onions, which facilitate air circulation by elevating it. Add 1/2 cup of braising liquid of choice, such as red wine, stock, water or ale, and cover the pan tightly with aluminum foil.
- 5). Braise the chuck eye roast for a minimum four hours, or until tender.
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