GRILLED ROUND ROAST RECIPES

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GRILLED, EYE ROUND ROAST RECIPE - FOOD.COM



Grilled, Eye Round Roast Recipe - Food.com image

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/

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 roast, 6-8 serving(s)

Number Of Ingredients 5

5 lbs beef eye round, 4 - 6 pounds
vegetable oil
kosher salt, to taste
cajun seasoning, Butt Kickin' Blacken, Original Recipe, to taste
ground black pepper, to taste

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.

Nutrition Facts : Calories 468.7, FatContent 11.3, SaturatedFatContent 3.9, CholesterolContent 223, SodiumContent 226.8, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 85.4

GRILLED BOTTOM ROUND ROAST RECIPE - FOOD.COM



Grilled Bottom Round Roast Recipe - Food.com image

I needed to conquer what promised to be an especially tough bottom round roast from a steer who lived his life chomping only grass & clambering up & down mountainous terrain. The overnight marination along bringing roast up to room temp before grilling did the trick. We like our beef rare, especially for leftovers to be used in sandwiches & salads, hence internal temp of just barely to 140 degrees F. You need to check on your roast frequently after initial 30 -40 minutes to reach but not exceed internal temp you prefer (140 - rare, 160 - medium (barely pink inside)). Serve with Recipe #43044 & green salad with balsamic dressing & balsamic marinated onions. Yum, yum, yum. Try to choose a roast that has a shell or rind of fat on one side - it'll rest longest on that side on the grill & not dry out the meat. *Cooking time probably too long but does NOT include long marinade.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 10 serving(s)

Number Of Ingredients 10

3 1/2 lbs boneless bottom round roast
12 ounces lager beer (Yeungling)
1/4 cup spicy brown mustard
1/4 cup fresh horseradish, grated
1 teaspoon garlic granules
1 teaspoon chili pepper, smoked ground chipotle
1 teaspoon dried thyme
1 teaspoon ground nutmeg
1 teaspoon fresh coarse ground black pepper
3 bay leaves

Steps:

  • Mix beer, peppers, mustard, horseradish, thyme, garlic, bay leaves & nutmeg in plastic freezer bag.
  • Make several slashes through fat shell of roast.
  • Place roast in bag with marinade, express as much air as possible before sealing & refrigerate 12 - 24 hours.
  • On the day you plan to cook, let roast in marinade bag come to room temperature.
  • Preheat gas grill to 450°F.
  • Remove roast from marinade bag & place on plate fat shell up. Salt generously on fat side with Kosher salt.
  • Place on grill fat side down. Turn down heat to 350°F Let sear 5 minutes. Then turn roast & sear other sides - 5 minutes apiece. Keep lid down when not turning.
  • Decrease fire to 325°F & cook approximately 12 minutes a pound, periodically lifting lid to turn & test with meat thermometer until desired doneness reached.
  • Remove from grill, let rest 15 - 25 minutes, slice thin & serve. Enjoy.

Nutrition Facts : Calories 226.2, FatContent 7.2, SaturatedFatContent 2.4, CholesterolContent 96.8, SodiumContent 167.1, CarbohydrateContent 2.3, FiberContent 0.5, SugarContent 0.1, ProteinContent 35.8

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