Beef chuck eye roast



Ingredients for the preparation

Beef chuck eye roast: 9.560 g
Garlic: 40 g
Rosemary: 50 g
Sage: 30 g
Thyme: 20 g
Olive oil: 150 g
Salt: 80 g

Preparing and cooking

Remove any excess fat from the meat. Prepare a mixture of minced herbs and garlic and add fine salt. Sprinkle evenly on the meat and massage with oil.

Preheat the oven and cook following the parameters (see pdf).

Serve with stewed vegetables and mashed potatoes.

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