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Roasted Eye of Round with Black Olives and Anchovies

Roasted Eye of Round with Black Olives and Anchovies

  • Makes
    8-10 servings
  • Cook Time
    2¾ hours
  • Active time plus cooling
    20 minutes active

Black olive tapenade made into a seasoning paste with anchovies, garlic and thyme lend this roast bold Mediterranean flavor. If you prefer, instead of tapenade, use 6 tablespoons chopped pitted black olives plus 2 tablespoons chopped drained capers. Cut the meat into thin slices to optimize tenderness.

Ingredients
  • ½

    cup black olive tapenade (see note)

  • 2

    tablespoons extra-virgin olive oil

  • 4

    oil-packed anchovy filets

  • 4

    medium garlic cloves, smashed and peeled

  • 2

    teaspoons dried thyme

  • Kosher salt and ground black pepper

  • 4

    pound beef eye of round roast, trimmed of silver skin

  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces

  • Optional garnish: Grated lemon zest OR chopped fresh flat-leaf parsley OR both

Heat the oven to 275°F. Set a wire rack in a rimmed baking sheet. In a food processor, pulse the tapenade, oil, anchovies, garlic, thyme, 1 tablespoon salt and 2 teaspoons pepper to a smooth paste. Set aside 2 tablespoons of the mixture. Rub the remaining paste on the beef, set on the rack and roast until the center reaches 125°F, 1¾ to 2 hours. Let rest on the rack for 30 minutes, then thinly slice. In a small saucepan, melt the butter, then whisk in the reserved seasoning paste and accumulated beef juices; serve with the roast.