Boneless Eye Roast ?

Meat

I've got a 5.5 pound boneless whole eye roast. What time and temp do you suggest? What can I expect from this cut? Thanks. FG

fishlessman

im assuming its an eye of the round roast and not a chuck eye roast. eye of the round makes a great pit beef cooked raised grid direct 375/400 but you need to cut it very thin, a slicer comes in handy

lowercasebill

i cooked one direct at 275-300 once but the key is , regardless of cooking temp to pullit a bit early i think 130 is too late .. i like rare. 115-120 wrap and rest it is a hunk o meat and will continue to cook..
if it gets even a bit past medium it will be dry and tough... and it needs to be sliced real thin