Beef Round Eye Round Roast

Hungry in Lilburn

I have a 5lb beef round eye round roast that I am putting on now. I am cooking it at 350 indirect on inverted rack with drip pan. Anyone cook this cut of meat? Is it likely to be tender or tough using this method. I could pull it and foil it and put it in the oven and have it braise until tender. What kind of wood smoke to use? I have JD whiskey barrel, cherry, hickory and pecan. I am liking the pecan these days but looking for the best taste. I am seasoning it with koser salt, garlic pepper and raising the steaks. Thanks for your suggestions and help!

fishlessman

i usually cook them 350 to 400 direct and you want to pull med/rare and slice really thin, its whats used for pit beef sandwiches. its fairly tough cut and slicing thin helps, gets tougher as it gets to medium doneness

Richard Fl

I like rare meat so pull near 120F.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=781883&catid=1

thirdeye

I do rump and round roasts about like that ... around 375°. They are not bad sliced hot, but a tip from Dr BBQ was to chill it whole overnight before slicing, and that works like a charm for Italian beef sammies. I seem to prefer an internal of 140° to 150°, so I pull about 6 degrees early.

Car Wash Mike

Love those rump roasts for sammies.


Mike

Hungry in Lilburn

thanks all! worst case I will slice it thin, put it in a pan, cover with redwine and french onion soup and braise it in the oven covered until it is very tender...

BENTE

me too!!

and i agree with thirdeye about the bbq sauce



but i pull mine a little earlier around 130 let it rest in the fridge and then slice it makes it easier to get thin slices

thirdeye

Rumps and rounds are a pretty lean roast, you are not going to get fall apart tender like when braising a chuck or something. In fact it's possible to cook it too done, and even though it's in liquid it will be dry.

Hungry in Lilburn

Man that looks good! I know mine will not begin to compare to you but I am hoping for at least good.

I have told my wife however that we can afford nicer cuts of meat because we have virtually elminated eating out! Our food costs have dropped dramatically since we got the egg. We use to eat out about 6 to 10 times a week, sometimes even bkft, lunch and dinner. We had carry out last night for the first time in so long I don't even remember. And it was awful! Would not have done it except I am playing auto repair for the past couple of days. New brakes, $1150. New tires, shocks and alignment, $1095. New clutch for speedometer (I did not even know automatic transmissions had clutches in them!) $450. Now all that is left is the air bag light is on and needs to be diagnosed. I have tried to talk my son into just going out there and unplugging the light bulb but he will not do. His estimate is that it could cost me anything from $65 for a sensor to $4000 for a new wiring harness. But, it still beats $55,000 for a new Suburban!

Hungry in Lilburn

okay, lesson learned. no more round eye rounds for me. It was on sale so i took a gamble. slice it real thin, mix it with cattleman's and take to work. they will eat shoe leather!

Car Wash Mike

You will be fine, just make sure you pull around 135ish. I do cook mine indirect.

Have time to fix a transmission?

Mike

thirdeye

Hehee. It won't be shoe leather, and a thin against the grain slice will help on the tenderness. Braising to some degree is fine. I just didn't want you to think you could cook it tender (or pullable) like some of the cuts that are higher in fat.

I guess it's one of the reasons you see ground round in the meat case.

BENTE

go find the smallest drill bit you can find and drill a hole in where the light is and break the bulb

Hungry in Lilburn

LOL! darn transmission shop just called and finally admitted they can;t fix it. they need to pull it, send it off and keep truck for days. heck with that, I don't need to no how fast I am going anyway!

Hungry in Lilburn

LOL! Exactly! That is why I was eyeing the Kitchenaid and the grinder attachment. never used it. this may be the first time. Jut took it off the egg. cut some fat off it. It was tasty. I am sure after a couple of glasses of yellowtail the meat will be tasty as well...

Carolina Q

The only time I ever have eye round is when I visit my mother. As far as I know, that's the only cut she ever buys. If you want tender, do what she does - cook it FOREVER! Not sure what temp she uses or how long, but it is always well well well done! Falls apart when you look at it. 'Course, it's drier than a box of saltines, but it's tender. I actually like it - she's my MOM!

Hungry in Lilburn

LOL! well, we will see. i am opening another bottle of wine and pouring my wife a full glass in the crystal water stemed glasses...all the way to the top...and will keep it full for the next hour while I bake sweet potatoes. I hope she is smashed by the time I serve it. We are newly weds, only been married 33 years. not sure she likes me yet... :P