Roasted eye of round with black olives and anchovies from Milk Street: Cookish: Throw It Together (page 305) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute black olives mixed with capers for black olive tapenade.

  • peaceoutdesign on May 23, 2021

    It really is perfectly cooked at 125F. the Olive coating was great but it would have been nice a little browned which is not going to happen at 275F. The Olive mixture would also work really well for lamb.

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