Eye Round Roast

Unknown

Any recommendations for cooking a farily cheap 7 lb whole eye round roast? I've seen low at 250 degrees for about 25 mins per pound. I want to be sure its not too tough/chewy.

thanks

FlaPoolman

Last one I did I cooked to 100 internal temp at 250 dome then chilled overnight before running thru the meat slicer. Made for some great Philly cheese steaks.

mad max beyond eggdome

two words. .. "PIT BEEF". ..

coat that bad boy heavy with something like dizzy red eye express or cow lick. ...then roast it indirect at 375 dome temp till it hits 125 internal (won't take long, only about 1 1/2 - 2 hours. .. let rest under foil for a good 20 - 30 minutes to let the juices re-distribute (if you slice it too soon, the juices will just run right out of it). .. .the key is to "shave" it. .. slice it just as thin as you can - if you have an electric slicer all the better. ...then serve it up on kaiser rolls with raw onions horse radish and/or bbq sauce. . .pit beef is a maryland/delaware thing. .

wessb also has a slightly different pit beef pictorial at his web site .. .www.wessb.com in his cooks section. ..

Fidel

Do what Max says, except I pull them a little earlier - about 115* or so.

I also cut slivers in mine and stick half cloves or garlic in, and I top with a little bacon to add some flavor/fat to it.



It will shrink up a good bit as it cooks and will squeeze the garlic most of the way out. Be sure to rest it. I also cool mine overnight before slicing.

Richard Fl

Great sammies!

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 pockes for the garlic slivers. Sprinkle the black pepper and BGE garlic & pepper seasoning and Then place 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

Smokey

I did this last year . Did a TRex on the outside, then let it roast ion th egg fot 15-20 minutes (to 135 degrees)




Smokey

Unknown

Thank you all for your advice. This should be a doozy!