Smoked Roast Beef - How to BBQ Roast Beef (Eye Of Round Roast)
Smoked Eye Of Round - How to BBQ Roast Beef Recipe EASY ** SEE OUR BBQ ACCESSORY GUIDE:
In this Smoked Eye Of Round Roast video, we will teach you how to cook Roast Beef on the BBQ in a way that's easy and incredibly delicious!. This perfect BBQ Beef Roast is easy to make and will be the best roast beef you have tasted in a long time!. Everything you need to know is below.
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HOW TO SMOKE EYE OF ROUND FOR ROAST BEEF
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WHAT YOU WILL NEED:
- 1 Eye Of Round Roast
- Olive oil - I used rosemary infused oil
- Postal Barbecue MAD COW BBQ Rub
STEP #1
To prepare your Eye Of Round, you will trim off the fat or sections that might be falling off. Next, apply your BBQ Rub to the outside of the roast.
SETP #2
Once your Beef Roast has been prepped, set up your grill for cooking with indirect heat. Once your grill is up to temperature, place it on the grill opposite the coals. With this cook, we added some hickory and let it smoke between 225F-250F.
STEP #3
After around 2 hours (depending on the size of the Beef Roast), your Eye Of Round should be hitting between 125-130. Pull it off at your desired doneness... For us, we pulled it at 127 before moving on to the reverse sear.
STEP #4
The last step in the cook is to sear the outside. To do this, mix together your remaining hot coals with your partially lit coals. Let them fully lit so the coals are hot hot hot. Place the eye of round over the direct heat and begin to sear all the sides for about 30-40 seconds each.
That's it..
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About this video:
In this Smoked Eye Of Round Recipe video, Jabin from Postal Barbecue will teach you How to cook roast beef on the BBQ!. This easy BBQ Beef roast recipe tastes great and can be cooked on any bbq. Give this Smoked Eye Of Round Beef Roast recipe a try for yourself. Enjoy.
#eyeofround #BBQrecipes #bbqroastbeef
Slow-roast beef eye of round, with mushroom jus and baked mash
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***RECIPE, FEEDS 6-8***
For the beef and jus/gravy
1 3-4 lb (1.5 kg) eye of round roast
1 head of garlic
a few sticks of rosemary and/or thyme
butter
salt
pepper
oil
1 quart (4 cups, 28 oz, 830 ml) beef stock
1/2-1 cup (100-200 ml) red wine (optional)
1-3 tablespoons dried mushroom powder
1-3 tablespoons onion powder
1 teaspoon mustard powder
2 teaspoons cornstarch (or 1/2 teaspoon xanthan gum)
For the potatoes
3-4 lbs (1.5 kg) potatoes (like yukon golds for this)
1 stick (4 oz, 113 g) butter
8 oz (225 g) cheddar cheese, grated
4 egg yolks
milk
salt
pepper
Heat a large, oven-safe pan to medium-high, and heat your oven to 170 F / 75 C (of whatever temperature around there that your oven will hold). Crush the garlic cloves — no need to peel them if they don't have a lot of black mold. Coat the roast in oil, salt and pepper. Sear the beef on all sides. When it's almost done, put in a bunch of butter (maybe 2-4 oz, 50-100 g) the garlic and rosemary/thyme. Coat the roast in the melted butter, position it fat-side-up in the pan and transfer to the pan to the oven. Roast until the internal temperature is 125-130 F / 50-55 C for medium rare to medium, 5-6 hours.
Cut the potatoes into even chunks for boiling (I would only bother peeling them if they're baking potatoes) and boil them until fork-tender. Drain them, return them to the hot pot, melt in the butter, put in the cheese, egg yolks, lots of pepper and a pinch of salt to begin with. Mash until smooth. Add more salt to taste, and milk until you get the texture of stiff mashed potatoes. Grease a wide baking dish, scoop the potatoes in and brush the top with melted butter. When the roast comes out, up the oven to 400 F / 200 C and bake for about a half hour. If the top isn't very brown by the end, turn on the broiler.
Let the roast rest on a cutting board. Turn the heat on high under the pan that contains the roast drippings, garlic, herbs, etc. Stir constantly when it starts sizzling. When it seems about to burn, deglaze with the wine (if not using wine, use the stock). Put in the beef stock, mushroom powder, onion powder and mustard powder and bring to a boil. Reduce the liquid by a third to a half. If thickening with cornstarch, mix it with a just enough water to make a slurry. If using xanthan gum, mix it with just enough oil to dissolve it. Add the thickener to the liquid, let boil for a minute, then taste for thickness and seasoning. (NOTE: This amount of thickening is designed to get you something that could still be called a jus. If you want a gravy, you'll need more thickener.) Strain, and discard the solids.
Slice the roast as thin as possible against the grain. Scoop some potatoes on a plate, flood the plate with hot jus (hot enough to reheat the now-cold meat), put on some beef on the jus, and garnish with curly parsley if you're feeling tacky.
Easily cook the perfect roast with an Eye of Round
How to easily cook the perfect kosher roast with an eye of round cut of meat. It only takes 10-15 minutes with almost no preparation time. Perfect for a dinner with lots of guests. (Bloopers included)
Eye Of Round Roast, Juicy and Tender! Delicious!
Eye of round slow roasted recipe, rich beefy flavor, juicy and tender, absolutely delicious!
Wireless meat thermometer:
Cheaper option:
Recipe:
- Eye of round beef, mine was about 5,5 lbs/2,5kg
- Freshly ground black pepper and salt to season the meat
- 3-4 sprigs fresh rosemary, you can also use dry
- 3-4 sprigs fresh thyme, you can also use dry
- 2 tablespoons/30gr butter for the meat and the same amount when searing the meat
- 2 tablespoons light soy sauce
- 4-5 garlic cloves crushed with a knife
- A drizzle of olive oil for the meat
- 3 large baking sheets
- A little vegetable oil to sear the meat plus butter
Wrap the meat tight with the baking paper and cook in a preheated oven 248F/120C.
Stick a thermometer after an hour in the thick part of the meat, mine was set to 138F/59C.
When the meat is ready, let it rest for 20-30 minutes before cutting!
Use the juices from the roast to make a gravy/sauce. If the juice is too salty, add cream or water to balance the taste.
Can a Low Cost Eye Round Roast actually be as Good as a Prime Rib?
Eye Round Roast vs Prime Rib. While both Eye Round Roast and Prime Rib are beef cuts, they differ significantly in tenderness and flavor. Prime Rib, cut from the rib section, is marbled with fat, ensuring a juicy, flavorful roast. Its tenderness and rich taste make it a premium choice. In contrast, Eye Round Roast, from the leaner round section, lacks the marbling, resulting in a leaner, less tender meat. While it can be flavorful when seasoned and cooked well, it doesn't match the succulence of Prime Rib. Therefore, though both have merits, if tenderness and flavor are paramount, Prime Rib is the superior choice for an indulgent dining experience. However, if budget is of concern, an Eye Round Roast, cooked properly, can come awfully close.
1 Season the Eye Round Roast with salt and leave in the refrigerator from 1 hour to 24 hours. ( over night to 24 hours would be ideal )
2 Poke a few holes with a fork around the roast, add additional seasoning and place on baking sheet with the fat cap on top.
3 Insert an oven safe thermometer.
4 Place in an oven that has bee preheated to 500 degrees F. Immediately, turn the temperature down to 450 degrees F. Cook the roast at 450 degrees for 5 minutes per pound, then turn off the heat completely.
5 DO NOT open the oven until the Roast reaches between 120 - 125 degrees internal temperature for Medium Rare to Medium.
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Costco Eye Round Beef Roast / Deli Style Roast Beef/ ASMR cooking
Costco Eye Round Beef Roast / Deli Style Roast Beef / ASMR cooking
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