Beef Round Eye Of Round Roast

Beef Round Eye Of Round Roast

OK, just another butcher's fancy name for a type (cut) of beef. And, this post is going to be about preparing a“beef roast” like this on the BBQ grill or in the oven, and have it come out superb.

Everything comes down to this:

1. The price of the roast should be reasonably priced
2. It should be easy to prepare
3. It should come out moist and tender
4. It should taste superb

In other posts I have mentioned that the price of deli beef has gotten out of hand. The price where I live is hovering around ten bucks a pound. They put all kinds of additives into it and sometimes it's just plain fatty. I refuse to buy it.

The alternative is to do things for yourself. Like instead of taking a convenient way out and buying deli beef, go out and purchase a Beef Round Eye of Round Roast and prepare it yourself...jeez, how hard can it be? The answer is: not hard at all!

Go for a two, plus pound roast. Prices usually range between three dollars to five dollars a pound where I live.

One of the great secrets to have a roast come out good is adding a Rub and marinating it. In this case, I used Chef Paul Prudhomme's “Barbecue Magic” as a Rub and Italian Dressing as a marinade.

This process helps break down a tougher cut of meat. Are you still awake?

Get a good marinating container like a Tupperware one, or something that is not metallic and you can close up tight. Sprinkle on plenty of Rub and rub it all over the roast. Brush on a generous portion of Italian Dressing.

I like to put it in the fridge overnight to marinate...you can get away with only a few hours if you are in a hurry.

Next day, sit the roast out for thirty minutes, or so, while you get the grill or oven up to 325 degrees. On the barbie, turn both burners on.


Alright, we are going to try something new so get a grip!

Most modern ovens come with a broiler pan. Mine is 15 by 14 inches and is one inch deep with a removable vented rack at the top so that the juices drip down into the pan. The bottom pan is not deep enough...the dimensions are fine except for the depth. 

Get like a lasagna pan or something that will hold a lot of water and put the vented rack part from the boiler pan on top of it. The pan needs to hold a lot of water or it will boil out completely during the cooking process.

Place it in the oven or, grill (center pan in the middle of the grill) without the top on and pour in some warm water... not so full that it boils over while you are cooking. Place the rack on top of the pan and place the roast in the center of the rack.

Close the hood and leave it closed other than to add more warm water or to check doneness. Don't run out of water...you don't want burnt! Things should cook for one and a half to two hours...140 degrees=rare, 160=med, 175=well. Sit out wrapped in foil for 15 before slicing thinly at an angle.

Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!” I don’t ask that you send me 100K for my BBQ and cooking tips. But, hey, it's cool if you only send a little! See the Donate Button upper right. It really helps with the bills. If not, please check out my sponsors and ads. Thank you, it’s appreciated! Please see bottom of page for Product Disclosure and Privacy Disclosure. “Semper Fi” To All Marines!