Oven-Smoked Chuck-Eye With Horseradish Cream

• 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

1. 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.
2. Preheat oven to 250u0b0. 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.
3. 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.
4. Roast meat until it registers 110u0b0 on an instant-read thermometer, 1 1/2 to 2 hours. Increase oven temperature to 475u0b0, uncover, and roast until meat registers 130u0b0, 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.
5. Mix sour cream and horseradish together in a serving bowl. Slice roast thinly and serve with horseradish cream and onions.
6. Note: Nutritional analysis is per serving.

freshly ground coriander seeds, olive oil, sweet hungarian paprika, kosher salt, pepper, onions, fresh wood chips, sour cream, horseradish

Taken from www.myrecipes.com/recipe/oven-smoked-chuck-eye (may not work)