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eye round roast

oldguysruleoldguysrule Posts: 22
edited 11:09PM in EggHead Forum
Does anyone have good recipe for cooking a eye round roast?

Comments

  • Richard FlRichard Fl Posts: 8,071
    This might help!

    Beef, Roast, Eye of Round, Large Marge

    I used this recipe on that cut of meat. Didn't use the same amount of seasonings but it was still good IMO

    Procedure:
    1 Season heavily a 4 to 5 lb sirloin tip roast with salt, pepper, oregano, and thyme- just cover the sucker. Place on a rack in your egg preheated to 375 indirect with drip pan- you want to save the drippings. Roast until your thermometer reads 130 in the center- perfect rare/med rare, you want it tender. Remove and allow to cool. I like to wrap the meat at this point and refrigerate overnight so it slices better. Be sure to deglaze the drip pan with a little water and save all the drippings and broth you've created.
    2 When ready to slice, fry up 3 tbs olive oil, 6 cloves sliced garlic, 2 green peppers and 2 red peppers (cored and sliced into 1 inch strips), 2 sliced med yellow onions. Sauté all this for 5 mins and add to a large stockpot. Add the drippings / broth from the beef.
    3 If you have a meat slicer you're golden-- take your roast and slice it as thinly as you can. An electric knife will do the job too or carve away if you can do it thin! Place all the sliced meat and any new juices into the pot.
    4 Add 2-3 cups beef stock, 1.5-2cups chicken stock, 1/2 cup dry white wine, and a bunch of chopped fresh parsley. Bring to a simmer and cook an hour + 10 mins or so. The meat should be fully cooked through and really tender. Add salt and pepper toward the end to taste- turn everything off and let it rest (overnight is fantastic if you have the patience - but it still tastes great immediately and you'll have plenty left over to see how tender it gets overnight).
    5 If you live up north and can get good Italian sandwich rolls, go for it. Down here I settle for a good fresh French bread cut up. Dip the bread in the broth and pile it on with meat, peppers, etc. A good jar of hot giardinera (yet another Midwest purchase packed in oil, tough to find down here!), or roasted red peppers goes great.


    Recipe Type
    Beef, Main Dish

    Recipe Source
    Author: Large Marge, 2007/12/17

    Source: BGE Forum, Mike S, 2008/03/20
  • ThrRoffThrRoff Posts: 169
    I like them simple. Rub with garlic, salt and pepper and some olive oil. Roast indirect at around 400 so they get a nice sear. Pull at 125 and slice thin. These are just getting started.

    pitbeef.jpg
  • BENTEBENTE Posts: 8,337
    my favorite is Pit Beef

    101_0353.jpg


    pretty good stuff

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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