SMOKED EYE OF ROUND 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:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.