Best Protein Powder for PCOS: Fueling Your Health
Discover the top protein powders for managing PCOS. Learn about their benefits, how to choose the right one, and tips for incorporating them into your diet.
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 Meat
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
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.
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.
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.
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.
Mix sour cream and horseradish together in a serving bowl. Slice roast thinly and serve with horseradish cream and onions.
Note: Nutritional analysis is per serving.
Serving Size: 10
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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