High Temperature Eye-of-Round Roast
I used my natural gas grill since I did not want to heat up my kitchen. I had a 4 lb eye of round so I cooked it at 475 degrees F for 28 minutes. I preheated the grill to 500 degrees F for 40 minutes while the seasoned roast came to room temperature. I placed the roast on oiled cooking grates, closed the lid and turned the heat down. I watched as the grill’s temperature lowered to 475 degrees F where the grill maintained the temperature for 28 minutes. I turn off all burners except for my smoker burner. This burner maintained a 200 degrees F temperature. After reading the reviews using a gas oven, I choose to maintain a low heat in my grill since there is no insulation to retain the heat. After 2 ½ hours, I placed the roast in heavy foil for 1 hour. I sharpened my 8” slicing knife and was able to cut very thin slices. This recipe made one of the best roast beef sandwich I have eaten. Since the roast was medium rare, which I like, it still had very red juices when I sliced the roast. I’m planning on using the beef in stroganoff, beef manhattans and BBQ sandwich. I have found, the thinner the slices, the beef is very tender where a thicker slice is chewier. Hope this helps anyone wanting to try on their grill.
12 users found this review helpful
Jul. 22, 2012