Mike Coffman
TVWBB Olympian
I picked up a 4 pound Eye of Round roast the other day to make some lunch meat with. I seasoned
it with Simply Marvelous Cherry Rub and put it in the refrigerator for about 6 hours. Pulled out of
the refrigerator and seasoned with garlic pepper.
I did a slight sear on all sides then put it in a pan with beef stock, garlic and some Franks Hot Sauce.
I basted it every 30 minutes and it was pulled when it reached an internal temp of 133.
After a 20 minute rest, it was sliced.
Plated with mashed potatoes and green beans that my wife doctored up with onion. I used the
beef stock from the pan as gravy for the potatoes.
For a tough cut of beef it was very tender and moist. The flavors were lacking, but I knew this
going into the cook. It still was very good roast beef. Once the rest of the beef cools I will be
slicing it for sammies.
Thanks for looking!
it with Simply Marvelous Cherry Rub and put it in the refrigerator for about 6 hours. Pulled out of
the refrigerator and seasoned with garlic pepper.
I did a slight sear on all sides then put it in a pan with beef stock, garlic and some Franks Hot Sauce.
I basted it every 30 minutes and it was pulled when it reached an internal temp of 133.
After a 20 minute rest, it was sliced.
Plated with mashed potatoes and green beans that my wife doctored up with onion. I used the
beef stock from the pan as gravy for the potatoes.
For a tough cut of beef it was very tender and moist. The flavors were lacking, but I knew this
going into the cook. It still was very good roast beef. Once the rest of the beef cools I will be
slicing it for sammies.
Thanks for looking!
