Barbecued Eye Of Round With A Pepper Crust Food

PEPPER AND GARLIC EYE OF ROUND ROAST RECIPE

Steps:

• Gather the ingredients.
• Line a roasting or baking pan with foil. Put the roast in the lined baking pan, fattiest side up.
• Combine the salt, cracked black pepper, Cajun-style seasoning, garlic, and olive oil in a small bowl and blend thoroughly.
• Rub the roast all over with the mixture.
• Let the roast stand at room temperature for 20 to 30 minutes or refrigerate for 1 to 3 hours. If refrigerating, take it out about 20 to 30 minutes before roasting to bring it up to room temperature.
• Heat the oven to 500 F (260 C).
• Roast for 6 minutes per pound.
• Turn the oven off and leave the roast for 2 hours, resisting the urge to open the oven door and let the heat escape.
• After 2 hours, use a meat thermometer to check the internal temperature, which should be approximately 130 F.
• Remove the roast from the oven and let it rest for at least 20 minutes.
• Slice the roast thinly against the grain to serve.
• Serve with your favorite sides and enjoy.

A PERFECT EYE OF ROUND ROAST BEEF

Steps:

• Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
• Place meat in roasting pan in preheated oven.
• Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).

GRILLED, EYE ROUND ROAST

Steps:

• 1. Open the meat, rinse and pat dry. Place it on a platter, and coat the whole thing with oil, then rub the spices inches Be sure to use a lot more of all of the spices, because the roast will be on the grill fore a long time, and they won't taste as strong as you think.
• 2. Start your grill, and get it to a medium - medium / low heat, Or, build a fire on one side, and place the meat on the other. You'll be roasting this Eye Round, and it will be there a long time, so you don't want to burn it.
• I use a small charcoal grill, and can't cook using an indirect heat method, so I sprinkle a little water on the coals to cool them down before I place the meat on the grill.
• 3. Cook for about 1 hour and 20 minutes, rolling it around every 20 minutes or so. Test the temperature with an instant read meat thermometer for 110 degrees, for medium rare. If you've got a grill like mine, you might want to test it in a couple of different places. Cooking time will change based upon how hot your grill is, and the thickness of the meat. Just because a meat is larger by pounds, doesn't always mean that it will cook much longer. Generally, even though it weighs more, it's still just as thick as one that's a little less weight, and will cook in the same amount of time.
• 4. When the meat is done, place it on a platter, and cover with aluminum foil, this let's the juices redistribute, and finishes cooking the inside.
• 5. To Serve:.
• Slice this as thin as you can, it's not the most tender piece of meat, so you want to keep it from being too tough.