If you like moist, rosy meat (like I do), rare begins at 120 degrees F. and starts to become medium rare at 125 or 130 degrees F.  To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer. If you are going to put a pan under your roast (I recommend for the smokers) then pour either beef broth or the remainder of your injection liquid in the bottom of a pan. Leave the fat on! If I am injecting I typically use some of the juice that is left over to use as my binder. Eye of Round is a very lean cut of meat. Place the pan in the Country Smoker and let it cook for 3 hours, basting with the juices in the pan … Do not add water or cover. You can also use a rump roast or another cut of round roast; … Top round boneless beef is a lean cut of meat that requires a long cooking time over low heat. Set … Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Instructions Trim any excess fat of the eye round and remove any silver skin. It is important to use a meat thermometer with a cable attached to the meat probe tip. 25g PROTEIN 140 CALORIES Roast/Bake; Braise/Pot Roast; View . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. (function(w,d,s,i){w.ldAdInit=w.ldAdInit||[];w.ldAdInit.push({slot:9434909144325990,size:[0, 0],id:"ld-4487-7159"});if(!d.getElementById(i)){var j=d.createElement(s),p=d.getElementsByTagName(s)[0];j.async=true;j.src="//cdn2.lockerdome.com/_js/ajs.js";j.id=i;p.parentNode.insertBefore(j,p);}})(window,document,"script","ld-ajs"); What’s Cooking America is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products which are identified on this web site with green text. Dec 20, 2017 - Our Masterbuilt Electric Smoker is one of my favorites. Sliced thin, we’ll have great sandwiches for a couple days. Smoke for approximately 2 hours or until internal temperature reaches 125 to 130 degrees F. for medium-rare (using a good meat thermometer). Season an Eye of Round and roast for an hour or so, then finish the veggies in the same roasting pan. A complete resource guide on purchasing, cooking methods, types of beef steaks and favorite steak recipes. Eye of Round Roast. Although braising is the preferred method to prepare a round roast, with planning, it is possible to smoke a tender and flavorful roast. 137 degrees after 4 1/2 hours gave us a juicy medium rare beef. Smoked Beef Top Round -Outstanding. Flaming Hog Barbecue Signature and Espresso Rubs, 1/2 Tablespoon of Extra Virgin Olive Oil (or another liquid to create a binder), choosing a selection results in a full page refresh. (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';}(jQuery));var $mcj = jQuery.noConflict(true); Learn how to cook perfect steak every time! America's most trusted culinary resource since 1997. with built-in Wi-Fi and Bluetooth that can seamlessly switch between the two. Sous Vide Eye of Round is the best way to cook this affordable beef cut, turning it into the most tender and juicy roast! Includes wireless receiver to remotely monitor the temperatures from up to 300 feet away. Prepare your smoker according to manufacturer's directions. For best results you will need a proper smoke/cooker that has a water tray for moisture. I typically will do this as I am getting my smoker up to temperature (or your over if you are going that route). Using the meat injector, inject the liquid into all areas of the beef roast. The Lowell Hotel-Pembroke Room’s Afternoon Tea, Perfect Prime Rib Roast Recipe – Cooking Instructions, Perfect Boneless Leg of Lamb Roast Recipe, Thermoworks Smoke Pro Series 2 Channel High Temp Cooking Probe, Thermoworks Signals™ 4-Channel Wi-Fi/Bluetooth BBQ Alarm Thermometer, What’s Cooking America ©2004-2021 by Linda Stradley, What’s Cooking America Privacy Policy and Disclosures. Grab your friends and family, you're about to be the go-to for delicious meals. I have an Electric Smoker and I like to use either alder or cherry wood. Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device. You cook it either by boiling it, or as we do here, by brining and smoking it on low temperature. Sprinkling a little salt on … (deployads = window.deployads || []).push({}); This Smoked Eye of Round Roast is so easy to make and so good! There are plenty of methods to inject and plenty of “off the shelf” products you can choose from if you don’t want to make your own (that is typically the route I go). Do not raise … We like a good dry rub and a spritz of oil to create a … I got the butcher at the Farm Fresh to cut a 5 lb roast size hunk of the top round. Smoked Beef Roast Directions Light your smoker approximately 30 to 35 minutes before you want to start smoking the beef roast. Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Smoke this low and slow then, sink your teeth into this tender beef that's dripping in flavor. We will start out higher to get a sear on the roast before backing it down to a temp of 225°-230° to finish it. This will ensure a tender roast by the time the cook is finished. Now you will want to season well with your Flaming Hog Barbceu rubs. Let the roast rest for 20 minutes, covered with foil, before slicing. Ingredients 3 pound bottom round roast 1/4 cup yellow mustard 1 tablespoon coarsely ground black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon kosher salt 1 … Trim all excess fat from roast. Eye of Round Steak. I don’t think there is much benefit to … Once it has been in for 25-30 minutes go ahead and back your smoker down to 225°-230° to finish. This will allow for all those awesome flavors to set in and provide you with a meal you won’t forget! Using your hands, rub all over with your favorite dry rub. In my box I received several nice cuts of organic meat that my family enjoyed over the following weeks. New! Top round boneless beef is a lean cut of meat that requires a long cooking time over low heat. TIPS:  As to the temperature of the smoker, I keep it fairly low (250 degree F). Place roast in the preheated oven and … The eye round roast is a circular, substantially lean roast from the bottom round. This 16-hour low and slow sous vide method transforms the tough cut into a delicious eye of round roast that’s perfectly moist from edge to edge. Add in additional beef broth and BUTTER as needed. Season with … Once your smoker is up to temperature go ahead and place it in there and let it go. All you are looking for is a wet surface for the rubs to stick to. Works with both your smart device AND as a stand-alone unit with physical buttons. Yikes – eye of round roast comes from the back leg of the cow, which gets a ton of use. Before we start prepping the meat, set your smoker/cooker, for a temperature of 275°. Smoking a Bottom Round Roast For a nice alternative to oven roasting, try cooking a bottom round roast low and slow in your Masterbuilt Smoker. Grab your injector and fill it with beef broth. Set temperature to high and then turn down the temperature. Make shopping a little easier and subscribe to ButcherBox to have quality organic meat delivered directly to your door. All your favorite barbecue flavors rubbed into a lean beef roast. A lean, flavorful cut often used for roast beef at the deli. This will allow for the meat probe tip to stay in the Prime Rib during the entire cooking process while the barbecue lid is closed, giving you a continuous temperature reading of the meat to ensure it does not overcook. Thanks! I recommend using the Thermoworks Smoke Pro Series 2 Channel High Temp Cooking Probe for continuous monitoring of the meat’s internal temperature in addition to monitoring the smoker’s internal temperature during the smoking and cooking process. The reason is not because it is too difficult to us… Season roast as desired; place on rack in shallow roasting pan. Serve up with potatoes for your next meal. Remove from smoker and let it rest at room temperature for 15 to 20 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Namely a good rub or marinade, and a systematic approach to cooking it. Place prepared roast on the oiled smoker rack. You don’t want to cook it for too long, it is ready when the … Cooking Directions: Slow Smoked Beef Round Roast Generously sprinkle seasoning all over the roast, insert your meat probe into your roast. Signals boasts 4 channels of continuous temperature monitoring and real-time alerts whether your nearby or across town. I also keep the smoker at 200 degrees for a longer smoke. It is so easy to use. To apply the rubs you’ll first want to coat it on all sides with the oil. Great for a festive holiday meal on a budget! You can also opt to pan roast your eye of round, as in this Eye of Round Roast with Pan Juices recipe, by cooking your beef in a large skillet over medium-high heat until browned, before adding it to a 425 degree oven for 50-55 minutes and serving with a delicious sauce made from its pan drippings. Fill the bottom of the pan with the remaining liquid. Preparation. If desired, trim off excess fat from roast beef. Smoke at 225 degrees for 3-4 hrs. 1/2 Tablespoon of Extra Virgin Olive Oil (or another liquid to create a binder) Tent the roast with aluminum foil and let the meat rest for 10 minutes before slicing across the grain into thin slices. What constitutes rare and medium-rare cooked meat? If you are going to make your own, I would suggest getting some beef broth and mixing in some of the rub so that you get that nice beefy flavor really popping throughout.Â. I tried the ButcherBox subscription and loved it! TIPS:  As to the temperature of the smoker, I keep it fairly low (250 degree F). If you are going to inject with anything you will want to do this now. Whether you plan to serve it as a main or as deli-style beef, the Eye of Round roast requires some forethought. Works with both your smart device AND as a stand-alone unit with physical buttons. Place roast … *Cook times will vary depending on set and ambient temperatures. Eye of Round Roast the size is up to you as we are working with internal temps – not lengths of time for cooking. Eye of Round Steak. Check out all of Linda’s Beef Recipes using various cuts of beef. To serve, thinly slice or shave the roast using a shape knife. Thermoworks Signals™ 4-Channel Wi-Fi/Bluetooth BBQ Alarm Thermometer with built-in Wi-Fi and Bluetooth that can seamlessly switch between the two. I start with a light base of the Signature rub and then finish with a good layer of the Espresso rub. Preheat the grill to 225 degrees (122c) and place the roast directly onto the grill. The smoker should be a temperature of 225-240 degrees. I, personally, use the Thermapen Thermometer. Step 4: Take the tray out of the oven and check the doneness of the Eye of Round by using a cooking thermometer.The internal temperature should read around 145°F. All Rights Reserved. Eye of round roast is an extremely lean cut taken from the hindquarters of the cow. If you are planning this in advance I highly recommend applying the rub a few hours before, if not up to the night before when you plan to cook it. Learn how to smoke a perfect Eye of Round Roast to serve your family and friends. Can be roasted or slow-cooked at home for an everyday meal. If you want to add some vegetables into the mix, add the chopped vegetables into the broth and cooked, covered with foil, for the last hour of cooking. Note: Don’t open the oven during this time. Once your roast has reached 135F pull it off and let it rest. BBQ-Rubbed Beef Roast | 2 hrs. Do not raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do). Place the beef roast in the foil pan fat side up. Flaming Hog Barbecue is a trademark of James Hettel and was created in 2018. Before you start, make sure and get your beef set out early enough to get to room temperature. If overcooked, it will be very dry and tough.But if you cook it and slice it properly, it can be extremely delicious, tender, and moist. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. There isn’t much preparation needed for this method of cooking roast beef. Preheat oven to 500°F. Signals boasts 4 channels of continuous temperature monitoring and real-time alerts whether your nearby or across town. Step 3: Place the baking sheet in the oven and roast at 450°F for 7 minutes per pound.Then turn off the oven and let the meat sit for 2 ½ hours. Eye of Round Roast. A tremendous value cut that is lean and boneless. Preheat oven to 500 degrees. Roast Beef doesn’t require slaving away in the kitchen all day. To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F.  Well, that is OK if you like well done and dry meat. Dissimilar to that of the bottom round that is commonly used in pot roast and/or corned beef, eye round roast is like some other roasts, which is best when sliced thinly and roasted –often utilized in ramen and pho. For Brine Instutions See Recipe Below Combine Salt, Pepper, Onion and Garlic Pat Brined Beef dry and season the Eye Round with spice blend. I followed the instructions and the meat was absolutely perfect. We did this one for about 4 hours for an internal temperature around 130 degrees (54c) for rare. You know your cooker better than I do so mind it and enjoy the food! We can’t afford to lose all that flavor! And because it gets a lot of use this also means eye of round roast is a very lean cut; if … The eye of round is a lean and very symmectrical cut of beef, located on the back of the rear leg. Put it in the smoker fat side on top, Leaving the fat on allows for a much more tender cut. Cook the roast for 25-30 minutes at that higher temperature so that it sears the outside and keeps those juices in. It will go for about an hour to two hours depending on your ambient temperatures. Whatever you choose to smoke requires a bit of pre-planning though. I only endorse a few products, on my web site, that I like and use regularly.
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