I like bargains, and when it comes to beef roasts the round is always a good one. Picked up this small eye of round roast for about $6 and it will provide my small family with a few meals. Eye of round is a very lean and potentially tough cut of meat if overcooked and sliced improperly but when done right it makes for a great meal on the cheap.
I drybrined the roast first thing in the morning then added my homemade "beef rub". I really like how this rub came out but I need to start writing these things down. I know I started with one of meatheads recipes but have no recollection of what I added to it this time to make it stand out. This particular roast was a little uneven so I trussed it up a bit to make a more consistent shape for a more even cook.
Decided to rotisserie it. Last time I tried cooking a round on the rotisserie I used two charcoal baskets and overcooked it a bit so I decided to just go with a single this time and got much better results. Usually I drop the roast down for a final sear but was in a hurry so just pulled it once the internal temp hit 135. I put foil down thinking this would help to keep the bowl clean. Shouldn't have bothered, only had a few drops on it which tells you how lean this roast is. Cooked for about an hour with a chunk of oak on the coals.
The trick with round roasts is to cut it as thinly as possible to keep it tender, too thick and you'll definitely notice the extra chew. The slices were nice and juicy and the doneness was right where I like it, the picture makes it look less pink than it was in person. Served with fresh bread and vegetables. Not bad for a couple bucks!
Topic: Eye of Round (Read 1415 times)
