Reverse seared Eye of Round Roast is one of our most popular recipes hands down! You can find economical Eye of Round Roasts at the butcher and grill them to perfection. This lean yet flavorful cut offers versatile cooking options – from braising and slow roasting to high-heat searing. Resembling a tenderloin but less tender, this cut comes from the rear leg. We prefer the fire method with a reverse sear. Thinly sliced Eye of Round makes great sandwiches, especially when you enhance it with slivers of garlic, onion, peppers, and even cheese. Alternatively, you can treat it as a roast, serving it with gravy and sides – an excellent Sunday supper choice. Cayenne pepper adds a touch of heat to the flavor. Perfect for the Big Green Egg or easily adapted to other smokers like a Traeger or grills such as a Weber Gas Grill or Kettle. So, pick up your meat and get to work on your own Reverse Seared Eye of Round Roast!
Reverse Seared Eye of Round Roast
Course: MainCuisine: AmericanDifficulty: Easy4
servings30
minutes30
minutesEye of Round Roasts, a lean and economical cut you can get from your butcher, lets you choose from versatile cooking methods such as braising, slow roasting, and high-heat searing. You can slice it thinly for sandwiches, adding garlic, onion, and peppers, or serve it as a roast with gravy. A hint of Cayenne pepper gives this flavorful cut a nice finish, making it the perfect centerpiece for a hearty Sunday supper.
Ingredients
1-2 Beef Eye of Round Roasts (3 lb each)
4 Tbsp. Diamond Kosher Salt
4 Tbsp. Fresh Cracked Black Pepper
1 tsp Cayenne Pepper
Slivered Garlic
- Smoking Chips
Directions
- Preheat the Big Green Egg (or your preferred smoker or grill) for indirect cooking at 225 degrees, setting the grill grate at standard height.
- Season the roast with a mix of salt and pepper, then place it in a roasting pan, ideally using a v-rack for elevation.
- (Optional) For additional flavor, create 1/2-inch cuts into the roast and insert slivers of garlic, onions, or peppers.
- Add a few wood chips to the fire to generate some smoke.
- Cook the roast for approximately 1.5-2 hours, or until the internal temperature reaches 115 degrees Fahrenheit.
- Remove the roast from the pan and cover it loosely with aluminum foil.
- Reset the grill for high heat, removing the Eggvector and repositioning the grill grate.
- Once the grill heats up to 500 degrees Fahrenheit or above, place the roasts directly over the fire.
- Grill the roast for approximately 6-8 minutes, frequently rotating to achieve a crispy exterior. Continue grilling until the roast reaches an internal temperature of 125 degrees Fahrenheit, which will give you a medium-rare finish.
- Once done, remove the roast from the grill and let it rest on a cutting board for about 10 minutes.
- Finally, slice the roast thinly, serve, and enjoy your deliciously grilled Eye of Round Roast!
