HOW TO COOK A EYE OF ROUND ROAST RECIPES

Steps:

• Slice 6 cloves of peeled garlic in half. Make deep slits all around the meat and insert the garlic pieces into the slits on the beef. (Insert finger into slit to expand it to accept garlic).
• Rub surface of meat with olive or canola oil. Season roast with salt, pepper, and any other seasonings you desire.
• Heat a cast iron deep skillet to screaming hot and sear meat on all sides. No oil needed except the oil used prior to seasoning. This is going to create a LOT of smoke. Turn on hood fan and/or open windows.
• Place roast, on a rack, in roasting pan or baking dish. DO NOT COVER or add liquid. Place in 500 degree oven and then immediately turn the heat down to 475 degrees.
• Roast at 475 for 7 to 8 minutes per pound. So with A 3 pound roast, it will be done in about 21 to 24 minutes.
• After prescribed roasting time, turn oven OFF and let roast sit in oven for 2-1/2 hours. Do NOT open the door during this time.
• When 2-1/2 hours have elapsed, remove roast from oven, rest for 10 minutes covered loosely with foil, carve across the grain into thin slices. ENJOY.
• NOTE: The secret to this method of roasting is the high heat and prolonged time in a CLOSED oven with heat off. It works like magic !! Believe me.

Steps:

• Trim the eye of round to remove surface fat and silverskin.
• Apply a thin coat of yellow mustard all over the beef.
• Combine the dry rub ingredients and mix well.
• Liberally season the eye of round with the dry rub on all sides.
• Let the rub melt into the beef for at least 30 minutes.
• Set your smoker to 225F using hickory.
• Smoke the beef for about 90 minutes or until the rub has set into a crust.
• Combine the Beef Baste ingredients and mix well.
• Baste (or spray) the eye of round with the Beef Baste every 10-15 minutes.
• Continue smoking the beef until it reaches an internal temperature of 130-135F. Total cook time will be around 2 hours.
• Remove the meat from the smoker and slice thinly across the grain.