Eye of Round French Dip Sandwiches

BJM2932

Was grabbing some groceries and saw eye of round roasts on sale so I grabbed a small 3 pounder.  I love purchasing meat and figuring out what to do with it later.  After some searching I decided to cook and slice for sandwiches.  Rubbed with Dizzy Pig Red Eye Express, and cooked indirect at 325 dome temp.  Pulled the meat at 125 internal temp as I was looking to have some pink throughout.  Wrapped it and placed in the fridge for a few hours after a 30 minute rest.  Cut nice and thin on the slicer, and served on a roll with provolone.  On the side was a healthy serving of au jus thanks to the often mentioned recipe from @RRP.  Thanks for Looking.


After Pulling

Coming off the slicer

Sambo Time!

RRP

Looks GREAT!!!

Biggreenpharmacist

Nice!

Corvus

Good looking recipe.  I scooped that one into Evernote for future reference.  Thanks for sharing.

JohnnyTarheel

Awesome!!

milesvdustin

Is that the chef's choice 615 slicer?

northGAcock

Beautiful job right there. A great roast in my opinion. Sorry to hijack....but would like to share a memory from my child hood. 

As a child, my mom cooked an eye of round roast every Sunday for lunch. She would drop in the (oven) just before heading out to church. My older brother and I would make a quick exit and run home to pull it, in order to prevent overlooking.....we loved a nice medium rare. Rice and gravey, butter beans and an asparagus cassatolle rounded out the meal. The eye of round remains one of my favorite roast today. Thanks for jogging my memory of some great meals. My mom was a great cook and a big influence on my love of cooking. 

Killit_and_Grillit

Theophan

Wow -- that looks gorgeous!!!  I only cooked one of those once, but thinly sliced as you did, it was great!  Looks like you really nailed the medium rare -- looks perfect!

BJM2932

Thanks Fellas

milesvdustin said:

Is that the chef's choice 615 slicer?

Its a chefs choice 645 that is actually my parents.  I have considered buying the same one, but am always surfing craigslist looking for a deal on a commercial slicer.  It would be total overkill, but think the nostalgia would bring me back to slicing lunchmeat at the Acme after high school.  

Corvus said:

Good looking recipe.  I scooped that one into Evernote for future reference.  Thanks for sharing.

You got it.  Im saving as well for guests during football season, and maybe even before then.  

BJM2932

northGAcock said:

Beautiful job right there. A great roast in my opinion. Sorry to hijack....but would like to share a memory from my child hood. 

As a child, my mom cooked an eye of round roast every Sunday for lunch. She would drop in the (oven) just before heading out to church. My older brother and I would make a quick exit and run home to pull it, in order to prevent overlooking.....we loved a nice medium rare. Rice and gravey, butter beans and an asparagus cassatolle rounded out the meal. The eye of round remains one of my favorite roast today. Thanks for jogging my memory of some great meals. My mom was a great cook and a big influence on my love of cooking. 

That's not a hijack.  We also had many Sunday roasts in our house when i was younger. However, my Dad does not like any hint of pink in his meat so they were always well done.  While I did not adopt my Mom's roast cooking skills, I have learned a great bit from her.  I also learned that if i'm cooking beef for my family, have a well done serving for Dad... 

bhedges1987

Dude.....mouth watering 

DoubleEgger

Outstanding! 

Brason

Looks great to me. I haven't done this yet but I will soon.

DMW

Yes, oh yes.

Hans61

I bet that was a good sammie!

YukonRon

That was one of the very first things I cooked on the BGE. I did everything wrong that you could possibly imagine, and it still turned out very ok. I made wraps for a couple of weeks with that cook. 
Your offering looks a million times better than mine did, very nicely done. Ku freakin dos, on this cook.

bgebrent

Nice work man.

Dredger

Great cook. That look wonderful. I need to add that to my rotation.

smbishop

One of my favorite cooks, great job!

Moleman

I did these yesterday using the Joetissierie as it was already on there. I have to say these were fantastic to say the least. Will definitely be added to the rotation. Same with the au jus. 

blasting

Strong work.  I need a slicer.

KiterTodd

Man I need a meat slicer.  That looks great.

MaskedMarvel

HOLY!!!

Larrycg

Awesome cook! Looks delicious! I'm going to have to do one of these soon.

da87

@BJM2932, wow what a great cook!  That is a winner and one I'll borrow and serve all fall, thanks for sharing!  I definitely need a sliver.....  also love all of the local hints in the picture. Sorry to change meats but since we're almost neighbors, have you found prime whole packer briskets anywhere locally?  I can get them from the butcher at the Lancaster farmers market on rt 30 but they are pricey....

BJM2932

da87 said:

@BJM2932, wow what a great cook!  That is a winner and one I'll borrow and serve all fall, thanks for sharing!  I definitely need a sliver.....  also love all of the local hints in the picture. Sorry to change meats but since we're almost neighbors, have you found prime whole packer briskets anywhere locally?  I can get them from the butcher at the Lancaster farmers market on rt 30 but they are pricey....

The best I've been able to do is buy a choice packer at Shady Maple market out past Honey Brook.  I want to say it was on sale for 3 something a pound.  I priced them from the same butcher on rt 30, and decide to keep shopping around after hearing the price.  It makes me so jealous reading about the access some guys here have to brisket!