Roast Beef - Cheap, Easy, Good!

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BNeal

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Location
NE Texas
Grill(s) owned
  1. RT-1250
This one is super easy and really good - especially for the price!

Start with an eye of round. Be sure to trim the fat cap completely, and the underlying silver skin as well.

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I cover it with a generous layer of kosher salt and then dry brine overnight in the refrigerator uncovered on a wire rack. This is an important step, so don't overlook it.

The next day, I rub it with Worcestershire sauce for a binder and then season liberally minus the salt. It will still have plenty of salt from the brine. I absolutely love the Kirkland Organic no-salt Seasoning. I think it's the perfect blend for roast beef. Don't be afraid to hit it hard with the seasoning, as you will be slicing it very thin, leaving the seasoning only around the thin outside edge.


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Smoke at around 250º - 275º until internal temp hits 125º. Once you hit your temp, remove and tightly wrap with a double layer of heavy-duty foil and let it rest for 1-2 hours, or until temps are down to warm to the touch. Once cooled, place it back in the refrigerator overnight (still wrapped in foil). The next day, you're ready to slice!

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Slice it very thin, and then make yourself a well-deserved killer roast beef sandwich. Vacuum seal the remaining beef, and then freeze. Yum-frickin-ee!

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Thanks BNeal. I am going to give this a go. I love eye of round out of the oven but really have never put it onto a slow cooker. I do love "pit beef" for chopping into BBQ Beef Sandwiches, but usually go with a big primal cut.

I am going to link my "best" oven version eye of round recipe. The recipe to me is fascinating. Versions of this recipe are are all over the internet but this one is from the All Recipe site: https://www.allrecipes.com/recipe/94113/high-temperature-eye-of-round-roast/

The technique itself is the fun (plus the product is great). 2.5 hours will get you a 145 degree finish, but I generally open the door at 2 hours for a more rare outcome. I love the "put it in the pan and don't add anything". The technique is "preheat to 500 degrees then 3 minutes a pound at 475 degrees then turn off the oven and walk away..... Gotta love simple: :cool:

The Oven version finished Eye of Round could be linked with BNeal's prep using the dry brine and post cook management with the foil wrap to refrigerator step for a good chill before the slicer.

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I smoke eye of round all the time for roast beef sandwiches. I just use salt, pepper and garlic. Smoke @ 180 till IT is 135-140*. Wrap in foil and let cool off. Then refrigerate, slice the next day. I found brining with salt makes little difference. If I brine anything these days I use orange juice.

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Thanks BNeal. I am going to give this a go. I love eye of round out of the oven but really have never put it onto a slow cooker. I do love "pit beef" for chopping into BBQ Beef Sandwiches, but usually go with a big primal cut.

I am going to link my "best" oven version eye of round recipe. The recipe to me is fascinating. Versions of this recipe are are all over the internet but this one is from the All Recipe site: https://www.allrecipes.com/recipe/94113/high-temperature-eye-of-round-roast/

The technique itself is the fun (plus the product is great). 2.5 hours will get you a 145 degree finish, but I generally open the door at 2 hours for a more rare outcome. I love the "put it in the pan and don't add anything". The technique is "preheat to 500 degrees then 3 minutes a pound at 475 degrees then turn off the oven and walk away..... Gotta love simple: :cool:

The Oven version finished Eye of Round could be linked with BNeal's prep using the dry brine and post cook management with the foil wrap to refrigerator step for a good chill before the slicer.
Looks to the same as the "No Peak" prime rib recipe. Works great.
 

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