Beef inside round recipe

Sandi

Hi. We are new to cooking with the egg. Just purchased and set up 2 days ago. We are having a large family gathering next weekend, and have purchased a beef inside round (that is what the butcher called it) Can someone point me to a good recipe for rub/injection/length of time and temp for cooking?

emilluca

It is bottom round roast. Good for slicing thin for steak sanwiches. Will also cook low and slow for pulled beef.
I cook mine rare and slice on a slicer. 350-375 about 20 minutes a pound.

fishlessman

you will have to do some searches but i believe thats sometimes called baron of beef and its a good piece for potroast, i could be wrong

fishlessman

well this has me confused
http://www.ochef.com/17.htm
might be best to call the butcher and ask what cuts you really have, a few searches and i see it could be anything, top, eye, bottom, most seem to refer to the top which is a good roasting pit beef piece

Richard Fl

Welcome to the "CULT". This might work or a variation.

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

Sandi

Thanks to all that responded. Guess I will take the advice a talk to the butcher.