HOW TO PREPARE EYE OF ROUND ROAST RECIPES

Name: Smoked Eye of Round Roast
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2.5 lbs Eye of Round Roast; 2 tbls yellow mustard; Dry Rub Ingredients; 3 tbls salt; 1 tbls smoked paprika; 1 tbls chili powder; 1 tbls black pepper; 1 tbls brown sugar; 1 tsp granulated garlic; 1 tsp granulated onion powder; 1/2 tsp celery powder; 1/4 tsp Accent (MSG); Beef Baste Ingredients; 1/4 cup cider vinegar; 1 tbls Worcestershire sauce; 1 tbls Teriyaki sauce

SMOKED EYE OF ROUND ROAST {EASY AND DELICIOUS ...

Smoked Eye of Round Roast {Easy and Delicious ... image

An eye of round is trimmed, coated in an amazing dry rub and smoked to a perfect Medium Rare. This is a Quick, Easy and Delicious recipe for you pellet grill!

Provided by Smokin Dave

Categories Main Course

Total Time 150 minutes

Prep Time 30 minutes

Cook Time 120 minutes

Number Of Ingredients 16

Ingredients

2.5 lbs Eye of Round Roast
2 tbls yellow mustard
Dry Rub Ingredients
3 tbls salt
1 tbls smoked paprika
1 tbls chili powder
1 tbls black pepper
1 tbls brown sugar
1 tsp granulated garlic
1 tsp granulated onion powder
1/2 tsp celery powder
1/4 tsp Accent (MSG)
Beef Baste Ingredients
1/4 cup cider vinegar
1 tbls Worcestershire sauce
1 tbls Teriyaki sauce

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.

Nutrition Facts : Calories 375 kcal, ServingSize 1 serving

THE PERFECT "BOTTOM ROUND ROAST" RECIPE - 730 SAGE STREET

The Perfect "Bottom Round Roast" Recipe - 730 Sage Street image

Learn how to prepare and cook this melt-in-your-mouth bottom round roast from start to finish. I promise you it's going to deliver the best roast beef you have ever had in your life.

Provided by Kim Grabinski

Categories Main Course

Total Time 375 minutes

Prep Time 15 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 8

Ingredients

3-4 pounds bottom round roast (or outside round, rump roast, eye of round)
2 teaspoons minced garlic
2 teaspoons dried basil
2 teaspoons dried thyme (or dried rosemary)
1 teaspoon dried parsley
1 teaspoon Kosher salt (sea salt)
1 teaspoon black pepper
2 tablespoons olive oil

Steps:

Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).
Remove the fully thawed roast from the fridge and remove it from the packaging.
Place the bottom round roast on a cutting board and let it rest for 10 - 30 minutes.
Brush the entire surface of the roast with olive oil or your choice of oil.
Combine all of the seasonings in a small bowl.
Rub the seasonings over the entire surface of the roast - top, bottom and all sides.
Insert meat probe into the thickest part of the roast.
Place the roast in the center of a roasting pan with the fat side up.
Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you've hit medium rare).
Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.
Reverse Sear

Nutrition Facts : Calories 299 kcal, CarbohydrateContent 1 g, ProteinContent 56 g, FatContent 15 g, ServingSize 1 serving

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