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eye of round

uncledaveuncledave Posts: 90
edited December 2011 in Beef
I picked up a small eye of round roast. Any suggestions on cooking it? I like med. rare. Will this cut work for that?


  • gdenbygdenby Posts: 5,935
    Eye of round tends to be quite lean, but also a little tough. I would cook it on the Egg indirect with a dome temperature of 350 - 400. The standard cook book times for most beef roasts is 1/2 hour per pound, but you probably will get to med. rare faster than that.

    Slice thin, and maybe steam the slices for a minute or two before serving.

    Or, because the eye of round is often cut into steaks, cut the roast into maybe 1/2" slices, marinade, and then sear each piece for just a minute.
  • Nature BoyNature Boy Posts: 8,522
    Howdy uncledave.
    gdenby has solid advice as usual. Definitely not past medium rare, and slice thin against the grain.

    I personally like to cook them direct at about 275-300.  Flip/roll every 10 minutes or so to slowly build up a lucious crust.  I pull at 125 (tops) when cooking direct, as you'll get some carryover cooking during the rest.

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