Slow Roasted Beef – Eye of Round Roast

Slow Roasted Eye of Round
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This recipe is adapted from my friend Brian's recipe for Slow Roasted Beef for Sandwiches. This method uses the grill to slow roast instead of the oven. Eye of Round is a very lean cut of beef, with little to no waste. This method yields a tender and juicy roast, perfect for slicing.
Servings Prep Time
184 oz servings 5
Cook Time Passive Time
4hours 1hour
Servings Prep Time
184 oz servings 5
Cook Time Passive Time
4hours 1hour
Slow Roasted Eye of Round
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This recipe is adapted from my friend Brian's recipe for Slow Roasted Beef for Sandwiches. This method uses the grill to slow roast instead of the oven. Eye of Round is a very lean cut of beef, with little to no waste. This method yields a tender and juicy roast, perfect for slicing.
Servings Prep Time
184 oz servings 5
Cook Time Passive Time
4hours 1hour
Servings Prep Time
184 oz servings 5
Cook Time Passive Time
4hours 1hour
Ingredients
Servings: 4 oz servings
Units:
Instructions
  1. Pat the Eye of Round roast dry with paper towels. Rub entire roast with oil. Sprinkle seasoning blend evenly over entire roast. Wrap roast in plastic wrap. If cooking immediately, leave wrapped roast at room temperature for one hour. Otherwise, refrigerate until one hour prior to cooking.
  2. Heat entire grill to high heat. Set a roasting rack inside a metal roasting pan, set aside.
  3. Insert probe thermometer into center of roast, through the end.
  4. Once the grill is preheated, turn off one side of the grill. Place the roasting pan on the OFF side. Sear the roast, about 3 - 4 minutes per side. Place roast on roasting rack.
  5. Depending on your grill, turn off all but one burner. Leave the one burner furthest away from the meat turned to LOW, Thread the wire from the probe to the outside of the grill and plug it in. Set the alarm to alert at 128°.
  6. Make sure the roast and roasting pan is not positioned over any direct heat. Close the lid. The temperature of the grill will gently drop to about 225°. Do not open grill lid while cooking - to do so will extend the length of cooking time.
  7. Cook to an internal temperature of between 128° - 130°. At which point turn off the grill. Leave the lid closed. When the internal temperature of the meat reaches 135° remove roast from grill.
  8. Because of the slow roasting method, additional resting time is not required. If you need to hold the roast, tent with foil before slicing.
  9. For immediate serving, carve the roast against the grain.
  10. For thin slices for sandwiches, wrap cooled roast in plastic wrap and refrigerate. Once roast is thoroughly chilled, slice thinly against the grain using a meat slicer or carving knife.
Recipe Notes

Check out Brian's Slow Roasted Beef for Sandwiches - Oven Method.

When choosing a Eye of Round or Round Roast, select a roast that is uniform in width.  (Center cut)  Both Costco and Sam's Club have nice roasts in stock.

For the blog post related to this recipe, along with a step by step with pictures,  go to   Slow Roasted Beef - Eye of Round

Tri-Tip Seasoning   A nice blend of salt, pepper, garlic and parsley.

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.

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