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Eye Round Roast

cintelcintel Posts: 6
edited November -1 in EggHead Forum
Has anyone ever cooked an 8 pound eye round roast the low and slow method. I am curious about how it would come out after a 24 hour cook at 200 degrees. Thanks


  • SmokeySmokey Posts: 2,468
    cintel,[p]Nothing like that, but if you cook it ... they will come! Anyway, I'd love to hear your results!
  • cintelcintel Posts: 6
    Hi Smokey,[p]The roast cooked for 21 hours at 225 degrees with the lid closed the entire time. Internal meat temp reach 167. Eye round is a lean piece of meat with a nice fat cap. The roast was extremely tender and exceptionally tasty but not much moistness; however, condiments like mayo or mustard or BBQ sauce on a roll provided moisture. Tomorrow, we will have left the left overs with mashed potatoes and gravy along with some sweet green peas seasoned with mint.[p]Next week I'll try another eye round roast with reduced cooking tiiime to 10 hours at 225 looking for an internal temp of 155. I am hoping for more moisture. But either way I'll continue doing eye rounds low and slow. We all loved it.
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