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Grilled Eye of the Round

Ingredients:

  • 4-7 lb Eye of the Round Roast
  • Spices for Rub
    • 2 minced garlic cloves
    • 1 tbsp peppercorns, crushed
    • 1 tbsp Kosher salt
    • 1 tsp fennel seeds, crushed
    • 1 tsp ground cumin
    • 1/2 tsp dry mustard
    • or seasoned salt, garlic powder, paprika, black pepper
  • 1/4 cup olive oil
  • 1 tbsp chopped fresh parsley
  • 2 tsp chopped fresh rosemary
  • 1 cup chicken broth or beer, apple, grape juice or water
  • 1 lg onion, sliced

Directions:

  1. Combine the spices for the rub and olive oil and rub 1/2 the mix over beef or create pockets for inserting garlic slivers all over the roast
  2. Cover and refrigerate 1 hour
  3. Heat grill to med-high
  4. Sear meat on all sides (takes approximately 4 minutes)
  5. Add broth and onions to aluminum grill-safe pan with rack and place beef on rack making sure the meat does not touch the liquid.
  6. Cook roast to an internal temperature of 110° - 115° for medium rare. Cooking OPTIONS: pick one
    1. Grill for about 1 hour and 20 minutes on low, rolling it around every 20 minutes or so. Add parsley and rosemary to remaining spice rub mixture and brush on meat during last 10 - 20 minutes of grilling.
    2. Cook in the oven till probe thermometer reaches 115 F. Turn off the oven and wait 45 min to an hour.
    3. In the morning, preheat the oven to 500 degrees; once the oven has reached temperature, put the roast in the oven, cook for 15 minutes, turn the oven off and go to work, when you come home you will have a perfectly done medium rare roast.
  7. Let rest 10 minutes before slicing.
  8. Slice very thinly, against the grain.

Web Site by: A Safer Company LLC