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Eye Round Roast Recipe

Unknown
Unknown
edited November -1 in EggHead Forum
I'm
loooking for a recipe for 12 lbs. Eye Round Roast. Any ideas or suggestions on the BGE?
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Comments

  • djm5x9
    djm5x9 Posts: 1,342
    Frank:[p]I find this to be a tough cut of meat. The best use I have found for eye of round is to coarse grind it for burgers or chili.

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  • Painter
    Painter Posts: 464
    Frank,
    Adapt this to the egg by browning in a hot pan first or sear at 500 to 600 degrees. After sear put in firebricks or platesetter with drip pan for indirect cook and to cool down the egg to 250* to finish. This cut is good sliced thin for sandwiches with au jus.
    Painter
    Cook until 120* tops and let rest. Any higher and it starts getting tough. Insert polder when egg has cooled down to keep from frying polder probe

    [ul][li]eye of round[/ul]
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  • Unknown
    Unknown
    When I was single I bought one to go in the crock pot. It must have been the only thing in the meat section. I loved it, and demand that it be the only roast for the crock pot. I think it is a great low and slow meat, and I suspect it would do well on the egg. The wife sears it before dropping it in the crock pot, but I never did.[p]Steve R.
    Lexington, KY
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