Low n slow eye of round?

[ssandy_561]

Once it’s sliced thin make a beef on weck sandwich with it.

Take a Kaiser roll and brush the top of it with egg whites and sprinkle caraway seeds and pretzel salt on top. Bake in your oven or on your grill just long enough for the egg white to set so the seeds and salt sticks.

Slice roll open and put a heaping pile of beef on the roll. Dip the lid of the roll in some Au Jus and serve the sandwich with some home made prepared horseradish.

In my opinion it’s the best sandwich ever created.

[smokin fool]

Yes yes yes best advice ever

[patcrail]

Wow! That, THAT is one I gotta try! My thought was using this to replace deli roast beef, and that sandwich, I’ve got to have one! And horseradish is mandatory for me on roast beef!

[brlteach]

I'm in the same boat: was stupidly tempted by Walmart's (gasp) cheap-as-snot eye of round last night. Call it late-night mind-numbness. I broke my sacred vow not to buy meat there, but due to having to check a child into the hospital, I had to shop late and one-stop.

In any case, Here's two tips: 1) lardons. insert bacon parts (or any other fatty thing) in any means you can. I'm thinking about butterflying it and rolling it up after smearing some beef suet I saved on it (one son is Jewish, so no bacon if he's eating).

2) VERY low and slow. As per Cooks Illustrated, some cook person back in the 1960's and another from the prior century recommended cooking it at the temperature you want to serve it at. Problem with health issues and killing all the buggies as that would leave it at a nice cozy temp for the germs for too long. So they solved it by cooking at 225 until it reached 115, then turning off the oven. I'm still not sold on this method as I fear the length of time the meat sits in the danger zone. Also, they seared first, and I'd recommend searing after.