USDA Choice Beef Eye of Round Roast

[Pfunk1977]

So I have never boughten one before, but at the local grocery store they had a special 1.99/lb that I just couldn't pass up. On a side note, I have a new Primo oval that is about 3 weeks old that Id love to utilize to cook something awesome with this 6.5 lb roast I bought for $13 bucks, lol. Problem is I never even heard of an eye of round roast or cooked one. Anyone have experience with this cut of beef? Any help would be appreciated, plan on cooking it Sunday.

[EdF]

Check out the Italian Beef and Baltimore Pit Beef recipes on the public side of the site. Those are your best bets if you don't have an SV machine. Very lean beef that requires special treatment.

[Pfunk1977]

I am going with the Chicago Italian Beef recipe.....just got home with my new meat slicer from Bass Pro!

[EdF]

Sounds great. Send along your impressions! @Pfunk1977

George Clinton - the Man!

[Pfunk1977]

putting on some Clinton right now......roast on primo...super excited!

[Pfunk1977]

There she is

[Huskee]

Treat it like a prime rib! I've done several. They are tougher and drier, but that's why they're cheaper, and THAT'S a great price says me. Dry brine couple days, us eMeathead's Mrs. O'leary's Cow Crust, take to 135 medium-rare via reverse sear, and make sure to do a board sauce. Yum! Cheap good eats for you.

Here's one I did a while back:

[Pfunk1977]

that looks great, thank you so much for the info. Yeah any beef for $1.99 lb is a steal. thanks

[CaptainMike]

Not too chewy? The ones I've done tend to be tough. Great beef flavor, but a workout for the mandible. I'll SV if/when I try another one.

[tdimond]

And make sure to slice thin! Those are quite tasty, even if they do have a little more chew.

[Fire Art]

Makes perfect jerky

[Randy-Phx]

That’s what I use it for. Jerky!

[RonB]

I've never done one, but it seems to that the key would be to slice very thin.

[wcpreston]

I wonder about sous vide'ing that baby. Anyone?

[EdF]

The best way for this kind of cut.

[shify]

Dry brine for at least a day and then reverse sear. Don’t think of going anywhere above medium rare. Finish by searing in a pan for 30-45 sec per side. Because of the leanness, it works well for roast beef sandwiches. Just slice thin

[Frozen Smoke]

Braising in some liquid and veggies might do the trick.

[treesmacker]

I just did a smaller 1.25 lb. bottom round roast, which I assume is similar. I threw some spices on it in a zip lock freezer bag and threw it in the sous vide bath at 132F one morning before work. I took it out the next morning (22 hours in bath), put it in ice bath and after cooling into fridge with juices. Took it out tonight, made au jus, seared the meat, sliced thin, heated in au jus for french dip sandwiches on sourdough bread with horseradish. The meat was perfectly pink and tender - melt in the mouth. Very good. Best of luck with yours and please let us know how you end up cooking and the results.

[Darm9230]

I did one these a couple weeks ago using Big Bad Beef Rub and it turned out amazing. I did mine on a rotisserie. Cooked to 135 internal then let it rest for about 25 minutes before slicing. I had no complaints from the part