A smoky roast beef doesn’t have to be reserved only for Sunday dinners or cold winter days. It also doesn’t have to break the bank to feed a crowd. That's why when it comes to an everyday smoky roast beef, one of the best options is to use an eye of round roast. If you've never tried this cut before, you've probably walked past it many times wondering what to do with it. In this recipe, we'll show you exactly how to maximize its flavor for a delicious feast any day of the week.
Ingredients:
- 1 Eye Of Round Roast
- Olive Oil
- BBQ Rub For Beef
To prepare this cut for cooking, start by removing any fat and silverskin from the outside of the roast. This step will greatly enhance the final result, so take a few extra minutes during preparation. Once the fat and silverskin are removed, apply a bit of olive oil to the outside of the roast along with your favorite BBQ rub for beef. We recommend using something savory rather than sweet.
With the eye of round seasoned, prepare the grill for an indirect cook at around 250°F. To do this, light about 15-20 briquettes in one corner of the Slow ‘N Sear® or the Firebaskets until fully lit. Once lit, add about ¾ of a chimney basket of unlit coals next to the hot coals. Next, add about a quart of hot water to the water reservoir and then close the lid to stabilize the grill temperature around 250°F.
Once the grill reaches 250°F, place the eye of round roast onto the grill opposite the coals and then add a small piece of hardwood onto the coals for a touch of smoky flavor. Close the lid and begin cooking until the eye of round reaches an internal temperature of around 125°F.
When the eye of round reaches 125°F, open the grill and mix the remaining coals together. After about 5 minutes, the coals should be roaring hot, which is the perfect time to start searing the outside of the eye of round. At this point, rotate the Easy Spin Grate so the meat is directly over the coals and sear each side of the meat for about 30 seconds, turning the meat until all sides are nicely colored.
Once it’s seared to your liking, remove the roast from the grill and let it rest for about 10 minutes to allow the internal temperature to continue rising to around 132°F. After resting, slice the meat as thinly as possible to keep it tender and maximize its flavor.
This preparation method ensures a flavorful and tender smoky roast beef that's perfect for any occasion.