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Best way to prepare whole eye of round

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kmcadillac44
kmcadillac44 Posts: 47
in EggHead Forum
My wife picked up a 9 pound eye of round today and I thought I'd experiment with it on Christmas day - is this something I can do a low and slow on then reverse sear for decent taste and moisture?  I appreciate any help!
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    You are brave to try something new on Christmas.  For eye rounds, I dust heavily with salt and pepper or dizzy pig cowlick, and cook at 240 dome til 115 inside.  Then I slice in my slicer thin for sandwiches. 
    Gotta have the horseradish ready too!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    @kmcadillac44  that is a huge eye round!!!  Post up the cook!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    A roast is a roast is a roast

    so (not being a wiseass), i'd roast it

    I'd do a simple low temp roast until reaching 5-10 degrees below desired temp. Then rest a half hour. 

    Salt, pepper, garlic powder etc. 

    no need for a sear , but it seems to be the fashion
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    +1. I do not sear eye roasts. Because I slice thin, there no need for it. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • northGAcock
    northGAcock Posts: 15,164
    edited December 2015
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    I am plus one on the heavy seasoning. Love the eye......med rare at most.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • fishlessman
    fishlessman Posts: 32,757
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    you can cook them lower than 300 dome, or higher around 400  if you like a crust to build up, what you need to know is that it dries out faster than just about any other roast if cooked to medium or higher, you really want it the rare side of medium rare. slice thin also helps. i cook them for pit beef at 400 and cold deli beef at 275
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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