My friend Brian (bd.weld) introduced me to this method of slow roasting Eye of Round and I will be forever thankful. I have adapted his oven method for the gas grill. Done either on the grill or in the oven, this is a keeper! The trick is the LOW & SLOW roasting method.
Eye of Round or Round Roast, as it is sometimes called, is a very lean cut of beef. The advantage of this cut is there is little to no waste and as beef goes, it is affordable. Eye of Round has an even, uniform size which helps enormously when slicing. When selecting a roast look for center cut, as pictured below.
I started with a 4 1/2 pound Eye of Round roast. Pat it dry and coat it with a little oil. Season it all over with whatever seasoning you like. We like Tri-Tip rub which is a blend of salt, pepper, garlic and parsley. At this point you can wrap the roast in plastic wrap and place in the refrigerator overnight or choose to proceed. Either way is great.
Allow the roast to rest at room temperature for about one hour to take the chill off.
If you don’t already own a probe thermometer, get one!
Measure the distance to the center of the roast, then insert the probe into the center of the roast.
If using the grill, pre-heat the whole grill on high. If using the oven pre-heat your oven to 225°
Turn off half the grill and place roasting pan on the OFF side. Sear the roast on all sides, 3 – 4 minutes per side. Place the roast on the rack in the roasting pan. Turn off all but one burner. Turn the one burner that is ON to low and close the lid.
If using the oven method, sear the roast stove top in a heavy skillet.
In the oven at 450° for 15 minutes.
Initially, the temperature of the grill will be around 400°
That is OK – the temperature will soon start dropping to the desired 225°
Plug the wire from the probe into the display, feed the wire out of the grill or oven.
The probe thermometer will show you the internal temperature of the roast without opening the lid of the grill and loosing the heat. Here, the internal temperature is 54° I set the alarm to go off at 128° which is lower than I want my end temperature to be. This allows enough time to get the rest of the meal underway.
Do not open the lid. Rest assured that your roast is just fine.
From searing to done is going to take about 4 hours 15 minutes. Be patient.
When the alarm goes off at 128° you know that you have about 45 minutes left. Once the internal temperature reaches 130° turn the grill OFF and leave the lid down. Let the temperature continue rise to 135° which is the high end of medium rare.
Notice that there are practically no drippings in the pan. You aren’t going to be making pan gravy. All the lovely juices are trapped inside.
We usually thin slice a portion for dinner, then wrap the remaining roast in plastic wrap and refrigerate. The next day, I thin slice the roast for sandwiches. The beef slices easier if it is chilled.
Eye of Round roast cost about $4.50 a pound. Compared to sliced beef from the deli that is a great savings.
The first night served 4 people dinner. Once sliced, a portion was used for beef dip sandwiches with au jus for 4 people. Cold roast beef sandwiches for 2 people. A quick Beef Stroganoff for 4 people plus some went into the freezer, enough for another 4 servings.
A $20. roast, for about 18 meals. Not bad at all.
(Based on 4 ounce servings)
Check out Brian’s recipe for Slow Roasted Beef for Sandwiches the oven method.
For the printable recipe version go to Slow Roasted Beef – Eye of Round Roast
For information about the meat slicer I use and recommend. All Sales Final – No Returns