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Roasted Eye of Round with Black Olives and Anchovies
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.
8-10
Servings
2¾ hours
20 minutes active
Ingredients
-
½
cup black olive tapenade (see note)
-
2
tablespoons extra-virgin olive oil
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