Eye of Round Roasts are among the more economical options you have at the butcher and can be done wonderfully on the grill. A flavorful yet lean cut, you can cook it many ways, from braising and slow roasting to high-heat searing. Cut from the rear leg, it looks like a tenderloin, but is not nearly as tender. We like the fire option with a reverse sear. Sliced thinly, Eye of Round makes for great sandwiches and can be easily doctored up by adding slivers of garlic, onion, peppers and even cheese into the meat. Another option is to treat it like a roast and serve with gravy and sides. A great Sunday supper option. The Cayenne pepper gives just a slight heat to the flavor too.
1-2 (3 lb) Beef Eye of Round Roasts
4 Tbsp. Salt (preferably Diamond Kosher Salt)
4 Tbsp. Fresh Cracked Black Pepper
1 tsp Cayenne Pepper
Optional: Slivered Garlic
Optional: Mesquite or Oak Wood Chips
- Preheat the Big Green Egg with Eggvector for indirect cooking at 225 degrees and the grill grate at standard height.
- Season the roast with salt and pepper mix and place in a roasting pan. Ideally with a v-rack to elevate.
- Optional: Create 1/2in x 1/2in cuts into the roast and insert slivered garlic, onions, or peppers for additional flavor.
- Throw a few wood chips on the fire to create some smoke.
- Cook for approx. 1.5-2hrs until internal temperature hits 115deg F.
- Remove roast pan and tent with aluminum foil. Reset the Grill for high heat, removing the Eggvector and replacing the grill grate.
- Once fired up to 500deg or above, remove roasts from pan and put directly over the fire.
- Grill for approximately 6-8 minutes, rotating frequently to crisp up the exterior. Pull at 125 deg F for med-rare in middle for final product
One finished, let rest on cutting board for about 10 minutes. Slice thinly, serve and enjoy!