BEEF OUTSIDE ROUND RECIPES

Steps:

• Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees.
• Using a mortar & pestle, begin grinding the garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste. Grind until well pulverized! Add as much olive oil as needed to make a semi-thin paste.
• Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious. Make sure round roast is fat side up!
• For the Oven: Place roast in 450-degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven! After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef. For medium-rare roast: remove when internal temperature reaches 135 degrees. Let roast stand/rest for 10-15 minutes before carving. This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef. This is a great time to start your gravy.
• Cook in the Crock Pot: Follow same instructions in steps 1, 2 and 3. Low setting; allow 6-8 hours, or until the roast literally falls apart. High setting; allow 4-6 hours, or until it literally falls apart. After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your round roast has yielded) and set on high until it reaches gravy consistency.

Steps:

• Coat beef with Jeff's Texas style rub
• Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
• Place top round into lidded container and place into fridge overnight.
• When the brining process is complete, remove the top round from the fridge and set aside.
• Set up smoker for cooking at about 225-250°F with indirect heat.
• Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
• Use oak smoke for best results but any smoking wood will work fine.
• Add smoke for at least 2 hours.
• When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.