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Eye of Round for Roast Beef Sandwiches. Looking for suggestions...

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JimboBQ
JimboBQ Posts: 197
in EggHead Forum
Anyone ever done this? I want to slow roast this thing to make roast beef sandwiches later. Looking for some tips.
thanks!
Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...
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  • Tspud1
    Tspud1 Posts: 1,486
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    Check this link out for slow cooked eye of round
    http://www.nibblemethis.com/2015/04/cajun-pit-beef.html
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  • Skiddymarker
    Skiddymarker Posts: 8,522
    edited July 2015
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    Amazingribs.com - look for Italian beef. Or just low and slow cook indirect, do a quick sear if you want crust. Otherwise as soon as you are within a degree or two (more like 5º) of finish temp, take it off, foil and in the fridge or freezer to stop it cooking. Run it thru the slicer. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    If you are going to slice it on a slicer, pull it more like 7-10 degrees before desired finish, and skip the sear.  You will not miss a sear after going through the slicer.  At all.  Trust me.  I make a lot of my own lunchmeat now, and I always skip the sear. Percentage of "crust" to meat is way to low when sliced thin. Better to have the 99.8% of the meat exactly how you want than the .02% that you do not notice when on a Sammy. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
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    Caliking said:   Meat in bung is my favorite. 
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