This Eye of Round recipe is a part of our holiday on a budget series. We have many different variations of roast or tenderloins on the website but eye of round is an economical way to go about your Christmas dinner! This recipe can be smoked and then seared, seared and then smoked or even be done in your home oven. We decided to sear on a cast iron and then smoke on our Mill Scale 94 gal, because everything tastes better cooked outside!
Check out this weeks video here! https://youtu.be/RaBbdn5zV2g
Ingredients
-Eye of round roast
-2T neutral cooking oil (we used avocado)
-4T butter for resting (optional to use a compound butter)
-Holy Cow seasoning
-Garlic and Herb seasoning
Tools
-Cast iron skillet (we used yeti)
-Thermopen
-Tongs
-Heat and nylon gloves
Trimming
-Clean up any excess hard fat with a sharp knife. If you have a full fat cap you can optionally score the cap. This shouldn’t take more than a couple minutes.
Seasoning
-We want to pick up as much smoke as possible on this eye of round so the key is to use coarse pepper. We opted to use Holy Cow because it consist of mostly salt, pepper and garlic. We then follow the Holy Cow with our Gourmet Garlic and Herb. This combo is one of our favorites during the holidays and honestly year round. Let the seasoning adhere for at a minimum 15 minutes and optionally 2 hours at room temp. This would allow the meat to cook more evenly and faster.
Cooking
Heat your cast iron or griddle to high heat and add your oil, we used avocado. Sear the roast on all sides. We personally love the flavor of a sear that only a cast iron can give. You could optionally sear over fire on your grill or even skip this step and just smoke it all of the way through.
We are using a Mill Scale smoker at 275° with post oak. You can use whatever wood you prefer and could go with a higher or lower smoking heat depending on how much or how little smoke you like. Slide the cast iron into the smoker and smoke until the eye of round hits 125° internal for medium rare.
Resting
Remove from smoker and skillet and let rest for at least 15 minutes to allow for carryover cook. You can optionally add butter on top of the roast while it rest so that it melts and seeps into the meat. We decided to go with a garlic Parmesan butter the we got from our local grocery store.
Serving
When slicing use a sharp knife and slice thin. Eye of Round is a lean roast compared to a tenderloin so a thin slice will ensure that you have a tender enjoyable bite. You can optionally serve with a Horseradish cream like we did but you could also go with another sauce such as a Chimichurri.
Enjoy!
