Fatted Calf’s Rare Roast Beef Print Recipe Back to Website

Recipe by Taylor Boetticher and Toponia Miller 

After returning from a year-long adventure of farming in Italy, I, Gracie, moved to San Francisco to learn more about meat and butchering. I found a job at the Fatted Calf, a renowned Charcuterie in Hayes Valley. I learned so much there and still believe that this roast beef is the gold standard against which all other roast beef is judged! You can use this technique for thicker, lean roasts but make sure to adjust the cooking time to accommodate the increase in size.

  • 2 Cloves Garlic
  • Fine Sea Salt 
  • 1 untrimmed Eye of Round (about 5 lb.)
  • 1 juniper berry
  • 1 Tbsp black peppercorns 
  • 2 dried bay leaves
  • 1 Tbsp dried sage
  • 1 Tbsp dried rosemary 
  • 1 Tbsp brown sugar
  • ¼ cup olive oil 
2 Days before cooking
  1. Using a mortar and pestle, pound the garlic cloves with ½ tsp salt until it is crushed to a paste.
  2. Rub the crushed garlic all over the beef then salt the beef generously with additional sea salt, roughly 3 Tbsp for a 5 lb roast. 
  3. In a spice grinder, combine the juniper, pepper, bay, sage and rosemary and grind finely.
  4. Transfer to a small bowl. Add the sugar and stir to mix well. Rub the mixture over the beef.
  5. Wrap the beef tightly in plastic wrap and refrigerate for 48 hours. 
Day of
  1. Remove the beef from the fridge and allow it to temper for 2 hours before roasting.
  2. Preheat the oven to 425F. 
  3. Place a rack on a sheet tray and place the roast beef on the rack.
  4. Rub the roast with olive oil and place it in the preheated oven.
  5. Roast for 10 minutes, rotate 180 degrees and roast for another 8 minutes, until it is nice and deeply brown on the outside.
  6. Remove from the oven and let it rest 10 to 15 minutes before slicing. Enjoy!