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bottom round roast

dls2122dls2122 Posts: 66
edited November -1 in EggHead Forum
I have a bottom round roast I'm cooking tommorow and don't have a clue what to do with it (it was on sale). I'm assuming low and slow, but to what temperature - 140 for medium rare, or should I go to 170 for the tenderness?

I'd appreciate any input.

Thanks,
Don

Comments

  • Richard FlRichard Fl Posts: 7,643
    here is how I do eye of round, maybe there is some clue hidden in there.

    Beef, Roast, Eye of Round, Richard Fl


    INGREDIENTS:
    1 4 Lbs Eye of Round, leave fat cap on
    Marinade:
    MANY Cloves Garlic, Sliced into quarters
    1 Cup Burgandy Wine, Cheeper the Better
    1 Cup Italian Salad Dressing
    2-3 Tbs Black Pepper
    1-2 Tbs Garlic Powder
    1-2 Tbs BGE Green Garlic & Pepper Seasoning
    Wondra Gravy Mix




    Procedure:
    1 Took a Jaccard meat tenderizer and pierced the meat several times from all sides. Then cut several pockets for the garlic slivers. Sprinkle with black pepper and BGE garlic & pepper seasoning and then placed in a gallon Ziploc bag and into the refrigerator for a few hours or overnight. Let sit on the counter for a few hours to warm up or as I did drop into the spa for 45 minutes @101°F. Temperature got up to 68°F.
    2 Placed in a round pan about 1 1/2 inches deep and layered slices on onions, carrots and mushrooms. Placed the roast on the top of veggies and seasoned again with black pepper and BGE garlic & pepper seasoning. Inserted thermometer horizontally into center and placed of small BGE.
    BGE Set-up:
    1 Set small BGE up indirect with applewood for smoke, bottom indirect with pan 1/2 full water for heat diffusion. 350°F. Grid, then the pan with the veggies and meat. Took the remaining marinade and added 2 packages of Au Jus gravy mix and 1 more cup of water and 1 cup of red burgandy. Filled the pan with the veggies up 2/3 and set on the BGE for about 1 1/2 hours. Pulled at 125°F, next time will pull at 120°F. Covered meat with aluminum foil and drained the veggies. Took the juices and left over marinade and added some gravy flour mix, Wondra and made the gravy. On the side did some smashed potatoes.
    2 Would have some pictures, but the ones I took were messed up by an aperature that did not fully open. Sorry no pictures this time.


    Recipe Type
    Beef, Main Dish, Sandwich

    Recipe Source
    Source: BGE Forum, Richard Fl, 2008/05/01
  • Richard,

    Thank you for the info. My problem is the eye is a tender cut - I'm not sure the bottom round is, although I'm not sure. Like I said, I've never used this cut. It was on sale for $1.25# - how could I pass that up?
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