Have you ever wondered what in the heck to do with eye of round roasts? They look pretty, are extremely affordable and are large enough to feed a crowd. The downside is they are flavorless and tough as hell. My solution is to make flavor packed, thin sliced roast beef. I was using my Weber Genesis rotisserie to make things easy but any way of cooking with indirect heat will work.
I start by trimming the fat off these things. You are welcome to leave it on if you like but I don’t think any flavor really penetrates through.
I add flavor and moisture to the roast by injecting it with all of the liquid it can take. My standard beef injection is:
- 1 Tbls Beef Base (you can find this in the soup aisle by the chicken bouillon)
- 1 Tbls Worcestershire sauce
- 1 Tbls vegetable oil
- 1 cup water
I pulse this with a hand blender to bring it all together. When I inject I go in diagonally with the grain. Move the needle around while injecting and when one spot is full move on to another. This was a four pound roast and it soaked up nearly the full cup of injection mixture.You want the injection to have some time to settle into the beef. I let this guy sit overnight in the refrigerator. The next day I rubbed the beef with equal parts black pepper, granulated garlic, granulated onions and Lawry’s seasoned salt. I coated the beef with a little mustard first to help the rub adhere.I got this guy skewered on the rotisserie spit and firmly trussed. The last time I tried this I didn’t truss the roast and I didn’t like how it contracted and swelled in the middle.
I was using my Weber Genesis on this cook. I removed the cooking grates and one Flavorizer bar then added a chunk of hickory over the crossover burner. The back burner was set to High and the other two burners were off.At this point all you need to do is close the lid and let that baby spin! I was checking temperatures every 30 minutes. After two hours the roast beef was at 141F and I pulled it from the grill.I let this guy rest on the spit for an hour then slid the forks out, snapped a few pictures and threw this guy into the fridge for a few hours.I wanted the roast beef to be nice and cold before it was sliced. The only way I have found to get tender roast beef from this cut is to slice it super thin. The colder the meat the easier is the easier it is to slice.
I served this up with a horseradish cream sauce that was excellent!
- 8 oz light sour cream
- 2 Tbls prepared horseradish
- 1 Tbls mayonaise
- 1 Tbls fresh lemon juice
- 1 Tbls Sriracha chile garlic sauce
It was a fun day playing with the grill. I hope you enjoy the recipe!