GRILLED, EYE ROUND ROAST
Grilled, Eye Round Roast I switched Charcoal! Due to it always being windy when I'm trying to light a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. I'm now using a mix of Charcoal, and Charcoal Briquettes. The charcoal gives the smell of a campfire cooking, and the briquettes help the fire last longer. This piece of meat picked up the nice smokiness of the fire that carried through even into the cold sandwiches. Cooking for leftovers let's me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. I had company the day I made it, and once more during the week. The end result was that I got a total of 8 meals out of this. Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it. Butt Kickin' Blacken contains neither salt nor sugar, and is available at http://www.capnrons.com/
Provided by Capn Ron
Categories Roast Beef
Time 1h15m
Yield 1 roast, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- 1. Open the meat, rinse and pat dry. Place it on a platter, and coat the whole thing with oil, then rub the spices inches Be sure to use a lot more of all of the spices, because the roast will be on the grill fore a long time, and they won't taste as strong as you think.
- 2. Start your grill, and get it to a medium - medium / low heat, Or, build a fire on one side, and place the meat on the other. You'll be roasting this Eye Round, and it will be there a long time, so you don't want to burn it.
- I use a small charcoal grill, and can't cook using an indirect heat method, so I sprinkle a little water on the coals to cool them down before I place the meat on the grill.
- 3. Cook for about 1 hour and 20 minutes, rolling it around every 20 minutes or so. Test the temperature with an instant read meat thermometer for 110 degrees, for medium rare. If you've got a grill like mine, you might want to test it in a couple of different places. Cooking time will change based upon how hot your grill is, and the thickness of the meat. Just because a meat is larger by pounds, doesn't always mean that it will cook much longer. Generally, even though it weighs more, it's still just as thick as one that's a little less weight, and will cook in the same amount of time.
- 4. When the meat is done, place it on a platter, and cover with aluminum foil, this let's the juices redistribute, and finishes cooking the inside.
- 5. To Serve:.
- Slice this as thin as you can, it's not the most tender piece of meat, so you want to keep it from being too tough.
TENDER EYE OF ROUND ROAST
Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
- On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
- Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
- When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
- Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g
BEEF OF EYE-ROUND ROAST
This type of roast can be gotten from the butcher in the meat department at the supermarket. This recipe can also be used on other types of beef roasts. It is DELICIOUS!
Provided by Alan Leonetti
Categories Roast Beef
Time 1h45m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Thoroughly rinse the roast and pat dry with paper towel.
- Salt and pepper the roast on all sides for searing.
- Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
- Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
- If you do not get 1/2 cup of fat rendered, that is okay.
- Set a wire rack in another roasting pan, and then set the roast onto the rack.
- Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
- Brush roast with Dijon mustard.
- Smear 1 tablespoon of minced garlic from jar onto top of roast.
- Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
- Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
- If you desire it to be medium-rare, remove from oven when it is rare.
- If you desire it to be medium, remove from oven when it is medium-rare.
- After removing from oven, tent with aluminum foil.
- Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
- Set the roast onto a cutting board and carve.
- Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.
Nutrition Facts : Calories 532.4, Fat 12.8, SaturatedFat 4, Cholesterol 201.4, Sodium 7656.4, Carbohydrate 14.9, Fiber 2.2, Sugar 0.4, Protein 80
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