Whole beef blade eye roast (how to)

[RonB]

Ya might try slicin' off one steak and see how that goes...

[Troutman]

It's another name for a Chuck Eye roll. That's a nice piece of meat. Slicing into steaks might be the way to go !!

[ecowper]

Actually, I am thinking that doing it Pit Beef style would be fantastic!

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/amped-roast-beef-cheap-baltimore-pit-beef-recipe/

[BigBry]

Friends,

Need some some AR wisdom. Just got back from my local grocery store, and could not resist an amazing deal on a 2.3 kg « whole beef blade eye ». First time I see such cut, but figured no matter how, I would make it good. I was thinking low and slow ´brisket’ or ´chuck roast’ style. But initial research seems to indicate this would be best for either slicing in steaks, or ´à la roast beef’ (ie: medium rare).

Curious, anyone ever worked with such a cut?