HOW TO COOK AN EYE ROAST RECIPES

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.

Steps:

• Place the thyme, paprika and mustard powder in a bowl with a teaspoon each of salt and pepper, then mix to combine.

  Wipe the meat with damp kitchen paper and then spread a thin layer of the mustard all over the fat side of the joint. Sprinkle the spice powder on top, patting it down gently to help it stick.

  Preheat the oven to Gas Mark 7, 220ºC (425ºF). Pour the olive oil into roasting tin and heat in the oven for 5 minutes. Add the onion and carrot, tossing to coat. Season with salt and black pepper.  Sit the beef on the bed of vegetables.  Place the roasting tin in the pre-heated oven.

  Reduce the oven temperature to Gas mark 5,190ºC (375ºF). Roast the beef for 1 hour and 15 minutes for rare, an extra 15 minutes for medium-rare and an extra 30 minutes for well done. Remove the beef from the tin and place on a large dish. Rest in a warm place for at least 20 minutes before carving.

  To make the gravy, stir the flour into the juices in the roasting tin and then gradually stir in the stock. Place directly on the hob to heat and simmer for 5 minutes, stirring and scraping the bottom with a wooden spoon to release any sediment. Season and pour through a sieve into a gravy boat, discarding the vegetables that the beef has been roasted on.

  Carve the beef into slices and arrange on warmed plates with a dollop of creamed horseradish and the roasted root vegetables. Hand round the gravy separately.