Choice Angus Beef Eye of Round Roast???


 
V

Vince B

TVWBB Pro
Local store has these on sale buy one get one and I was thinking about picking some up to make for the holiday. I have alread been asked to make BB's but figured I would like to try something new. Is this something that we could make on the wsm? Any tips for this cook? Marinades? I have never made a roast like this so I'm looking for advise here. If this is one to consider let me know. Thanks as always. Vince
 
It will be lean. One usually cooks them for 'roast beef', i.e., to a lower internal to be sliced thin for serving. They can be cooked at low or moderate temps.
 
Thanks K!! So this cut would be best to make chicago style beef sandwitches? Man I really need to go buy a meat slicer like the ones at the markets! Any other ideas?
 
Definetely a great cut for roast beef sammiches. VERY lean usually, so med-rare is a great choice, reverse searing is also a good method of cooking, which can be done very well on a kettle too if you don't want to use your WSM.
I too need a slicer!
 
Cool maybe I'll pick a couple up just to have and try it out. I just did not know if this is a piece of meat for making a roast. Thanks guys. Vince
 
High heat on the kettle is how I do them. I bank the coals on both sides and cook to no higher than med. You'll get some carry over heat after removing so you might want to pull it off a few degrees before your target temp. I do S&P, gran onion, gran garlic. Use a good wood like oak or mesquite ontop of the lit for a little smoke if desired. They cook pretty quick, so it won't get that smokey if doing it on the kettle. HTH
 
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