Eye of Round Roast suggestions......

WVU-Egg

the Mrs. went to Krogers last night and picked up a nice looking Angus Beef Eye of Round Roast for some reason and said here, cook this on the egg. I guess she wanted a roast.[p]So looking for any suggestions on cooking it.........[p]If she wanted a roast I would have preferred she pick up a Prime Rib roast. Been dying to try one........[p]Thanks for the suggestions.

MasterMason

WVU_EGG,[p]Cut them into steaks, and Marinade them in SoySauce, Sugar, and grated fresh ginger for about 12 hours. Any more than that and the meat will get mushy. But great flavor and tender meat.

mad max beyond eggdome

WVU_EGG,
i do a lot of eye of the rounds... its a tough hunk of meat. .. my preferred method is to do it as "pit beef". ..really easy and tasty. ... .[p]set your egg up with grid over inderect plate setter at 375 dome temp. .. .coat the roast well with kosher salt and favorit beef rub (we really like dizzy pig red eye express for this one, but dizzy cowlick or just salt/pepper/garlic works great as well). . .stick the roast in the egg on the grid and roast till it hits around 130 - 135 internal. .pull it and let it rest for about 20 minutes . ..slice it really thin (shaved is best if you have an electric slicer), serve on kaiser rolls with raw onions and either horseradish and/or bbq sauce. ..this is an eastern shore favorite. . . [p]wess b also has a good tutorial about pit beef on his website. . . .

fishlessman

WVU_EGG,
not a roast, but ive sliced the eye and the bottom round 1/4 inch thick and made bulgoki and its very good. usually i cook it in a wok however if skewered it could be cooked on the grill at 700 degrees, less than 1 minute total cook time. i use natureboy's rib recipe for the marinade
[ul][li]bulgoki[/ul]

MOJoe

WVU_EGG,
I like Mad Max's suggestion, but I would enhance it a bit by taking a sharp pointed knife, cutting some solts into the roast and bury as many garlic clove halves or quarters (depending on size) as you like.

Unknown

WVU_EGG,
All in the rub my friend. I would also suggest a light smoke, in contrast to Mesquite use apple or cherry.

Jethro

WVU_EGG,[p]How's about shoving that baby in your Dutch Oven along with a couple of cans of beef broth, some Kosher salt, some pepper and some worcheshister(sp) sauce. Cook it nice in slow about 300 to 325.[p]Then when you got about 1/2 to 3/4 hours left drop in some hunks of taters, shrooms, baby carrot and pearl onions.[p]Regards,
Jethro

mad max beyond eggdome

WVU_EGG,
here is one more thing to do with an eye of the round. . .fantastic when done in the egg:[p]here is one of my favorite recipes as i posted it back in august. . . .[p]ok kids, first some background. . .since i was a kid, one of my favorite meals of all time has been a casserole from "The French Chef Cookbook", by Julia Child circa 1968. . .it is called
"Carbonnade De Boeuf A La Provencale" (or beef, potatoe and onion casserole). . .mom used to make this (rarely, mind you), and even after i got married, i convinced my wife to make it
once or twice. .. but it has been at least 10 years since i last had it. . .anyway, i was thinking the other day "hmmmm what can i do creative on my egg?", when it hit me (at first i just
thought it was gas) like an epiphany -- i should find my julia child book, look up the recipe and do it on the egg. . .so down to the basement i went, found the cookbook, it was even marked
at the correct page (pg. 208 for those who might actually have this book). . .[p]now before i give the recipe, let me just say, "IT WAS UNBELIEVABLE". . .this may be one of the best things i've done yet in a pot in the egg. . .the wife also raved. . .with the wood
smoke infusion it really had a wonderful rustic flavor (probably the way it was originally intended) that could never be duplicated in an oven. . [p]so. .. here is the recipe, directly out of the cookbook (at the end i will give you my very minor deviations). .[p]CARBONNADE DE BOEUF A LA PROVENCALE[p]3lbs chuck steak cut into 3/8 inch slices (i used eye of the round as it is what mom always used and makes for nicer slices)[p]THE MARINADE[p]1/4 cup red wine vinegar
1 tblspn olive oil
2 cloves garlic, peeled and minced
1/2 tsp pepper
2 tsp salt
3/4 tsp savory
3/4 tsp thyme[p]mix the marinade in a glazed, glass, or stainless-steel bowl. Turn and baste the meat with the liquid, cover and refrigerate for 6 hours or overnight, basting and turning the meat several
times. (i marinated mine for about 6 1/2 hours)[p]The ONIONS[p]A heavy skillet
3 tblspns olive oil
5 - 6 cups of sliced onions[p]in the skillet, heat the oil, stir in the onions and cover closely, and cook slowly for about 20 minutes, stirring occasionally until onions are tender and just starting to brown.[p]BAKING[p]a 6 quart flameproof casserole
7 to 8 cups sliced all-purpose potatoes
salt and pepper
beef boullion
1/4 cup parmessan cheese (for final step)[p]Drain meat and season with salt and pepper. Alternate layers of onions and meat in casserole. Pour in marinade ingredients, then arrange layers of potatoe slice on top, seasoning each
layer with salt and pepper. Pour in enough bouillon to cover the meat; bring to a simmer on top of stove.[p]ON THE EGG[p]here is where i deviated from the oven instructions:. . .at the point i put the casserole on the stove to simmer, i lit the egg and let it come up to 350 degrees. I put in some hickory chips,
and laid the grid on top of the inverted plate setter. When the egg was steady at 350 (after about 20 minutes), i pulled the casserole from the stove and put it in the egg uncovered for 1
hour at 350 (same as julia in the oven). After one hour, spinkle the parmessan cheese liberally over the potatoes, open the vents and let the temps go up to 425 degrees. Using a baster
bulb, squirt some of the liquid all over the top and baste again at about 15 minutes. Remove the casserole after 30 minutes at 425 (check the meat and potatoes with a fork for
tenderness). [p]gang this is an easy recipe with fantastic results. ..the smokey flavor primarily infused the potatoes and cheese, and again, made for a real rustic taste. .. serve it with some crusty bread.
. .nothing else needed. . . [p]

Chef Arnoldi

**** Roast Beef ****
5lbs Rump Roast (tip portion) or Top Round
Rub:
2 tablespoon Turbinado sugar
2 tablespoon crushed black pepper
1 tablespoon Vegeta (Croetian seasoning salt)
1 tablespoon Lowery's Seasoning salt
1 tablespoon Dizzy Pig® Cowlick Rub
injected with this mix:
1/2 cup cold water
1/8 cup soy
1/2 teaspoon fresh ground ginger
1 teaspoon powdered onion
1/4 teaspoon powdered garlic
mix the above well to incorporate.
Rub rump roast the night before & refrigerate.
Inject with above mix before putting on Big green Egg .
Set the BBQ GURU: Pit temperature 250°F & Roast temperature:125°F
when the done alarm sounds, remove the roast off the Egg & allow to sit for 45min before slicing thin against the grain with an electric knife.
Serve cold on Sandwhiches or as a dinner with mashed potatoes & green beans.
Wine to go with this: a heary red wine e.g.
Chateaunufdupape, Barolo, Cabernet Sauvignon or a Shiraz.

Trouble

mad max beyond eggdome,
smiling.
wondered if you were going to post that.
Yes, folks, it's very good.[p]Trouble

jaymer

Jethro,
that's GOT to be good - yummmmm
thx for the idea,
jaymer...