Grilled Eye Round Roast
I switched Charcoal! Due to it always being windy when I'm trying to light a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. I'm now using a mix of Charcoal, and Charcoal Briquettes. The charcoal gives the smell of a campfire cooking, and the briquettes help the fire last longer. This piece of meat picked up the nice smokiness of the fire that carried through even into the cold sandwiches. Cooking for leftovers lets me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. I had company the day I made it, and once more during the week. The end result was that I got a total of 8 meals out of this. Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it.
I switched Charcoal! Due to it always being windy when I'm trying to light a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. I'm now using a mix of Charcoal, and Charcoal Briquettes. The charcoal gives the smell of a campfire cooking, and the briquettes help the fire last longer. This piece of meat picked up the nice smokiness of the fire that carried through even into the cold sandwiches. Cooking for leftovers lets me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. I had company the day I made it, and once more during the week. The end result was that I got a total of 8 meals out of this. Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it.
- Carbohydrate 0.00810125 g
- Cholesterol 116.235 mg
- Fat 23.3608075 g
- Fiber 0.0033125 g
- Protein 60.92551875 g
- Saturated Fat 9.1996975 g
- Serving Size 1 1 Serving (284g)
- Sodium 183.8145 mg
- Sugar 0.00478875 g
- Trans Fat 3.1723825 g
- Calories 471 calories
Step-by-step
- Open the meat, rinse and pat dry. Place it on a platter, and coat the whole thing with oil, then rub the spices in. Be sure to use a lot more of all of the spices, because the roast will be on the grill fore a long time, and they won't taste as strong as you think.
- Start your grill, and get it to a medium - medium / low heat, Or, build a fire on one side, and place the meat on the other. You'll be roasting this Eye Round, and it will be there a long time, so you don't want to burn it. I use a small charcoal grill, and can't cook using an indirect heat method, so I sprinkle a little water on the coals to cool them down before I place the meat on the grill.
- Cook for about 1 hour and 20 minutes, rolling it around every 20 minutes or so. Test the temperature with an instant read meat thermometer for 110 degrees, for medium rare. If you've got a grill like mine, you might want to test it in a couple of different places. Cooking time will change based upon how hot your grill is, and the thickness of the meat. Just because a meat is larger by pounds, doesn't always mean that it will cook much longer. Generally, even though it weighs more, it's still just as thick as one that's a little less weight, and will cook in the same amount of time.
- When the meat is done, place it on a platter, and cover with aluminum foil, this lets the juices redistribute, and finishes cooking the inside.
- To Serve: Slice this as thin as you can, it's not the most tender piece of meat, so you want to keep it from being too tough.
- For additional pictures, and an Idea of how to use the leftovers, please visit
Sunday Roast Rituals: More Than Just a Meal
As a busy businesswoman, my week is a whirlwind of meetings, deadlines, and travel. Finding moments of peace and grounding amidst the chaos is essential, and for me, that often comes in the form of a Sunday roast. It's more than just a meal; it's a ritual, a tradition, a declaration that the weekend isn't quite over yet. The aroma of roasting meat, the gentle sizzle of vegetables in the pan, the quiet clinking of cutlery as the table is set – these are the sounds of my Sunday sanctuary.
My approach to the Sunday roast is less about rigid recipes and more about embracing the intuitive dance of cooking. I start by selecting a cut of meat that speaks to me – a beautiful rib roast, a succulent leg of lamb, or perhaps a simple, comforting chicken. Then comes the ritual of preparation – the careful trimming of fat, the generous application of herbs and spices, the gentle massage of olive oil into the skin. It's a tactile experience, a way to connect with the ingredients and the process. As the roast sizzles in the oven, transforming into a masterpiece of flavor and texture, I find myself slowing down, breathing deeply, and appreciating the simple act of creating something nourishing and delicious.
The beauty of a Sunday roast also lies in its versatility. Leftovers become the building blocks for delicious weeknight meals – hearty sandwiches, flavorful salads, comforting soups, or even the base for a quick stir-fry. It’s a gift that keeps on giving, a reminder of the slow, intentional moments of Sunday amidst the hustle and bustle of the week. This week, I decided to tackle a beautiful eye round roast. While it's known for being a leaner cut, I've found that with the right preparation and cooking method, it can be incredibly flavorful and satisfying. The key is to not overcook it, aiming for a perfect medium-rare to preserve its tenderness. A generous rub of spices and a slow roast in the oven allows the flavors to deepen and meld, resulting in a truly delicious centerpiece for my Sunday table.
Beyond the culinary aspect, the Sunday roast is about connection. It's a time for family and friends to gather, to share stories, laughter, and the simple pleasure of good food. The table becomes a central hub, a place where conversations flow freely and bonds are strengthened. It's a chance to pause, reflect on the week that has passed, and recharge for the week ahead. Even when I'm traveling for work, I try to find a way to incorporate this ritual into my routine. Whether it's seeking out a local restaurant that serves a traditional Sunday roast or preparing a simplified version in my hotel room, the act of carving out time for a slow, intentional meal brings a sense of comfort and grounding, no matter where I am.
The Sunday roast is more than just a meal; it's a celebration of slow living, a reminder to savor the simple pleasures in life, and a testament to the power of food to connect us to ourselves, to each other, and to the present moment. It’s a tradition I cherish, a ritual that brings me joy, and a practice that nourishes not only my body but also my soul. This Sunday, as the aroma of my eye round roast fills the air, I’ll be reminded once again of the simple magic that unfolds when we gather around the table to share a meal, a story, and a moment of connection.
From Roast to Riches: Creative Leftover Transformations
One of the greatest joys of cooking a large roast, like the eye of round I tackled this Sunday, is the abundance of leftovers it provides. Transforming these remnants into exciting new dishes is a culinary adventure, a challenge to my creativity, and a way to minimize food waste. My refrigerator becomes a treasure trove of possibilities, each container holding the promise of a delicious midweek meal.
The first transformation is often the simplest – the classic roast beef sandwich. Thinly sliced roast beef nestled between crusty bread, perhaps with a smear of horseradish cream and a handful of peppery arugula, is a lunchtime staple. But the possibilities extend far beyond the sandwich. Dice the leftover roast and toss it with a vibrant vinaigrette, roasted vegetables, and crumbled feta cheese for a hearty salad. Or, imagine those tender pieces simmered in a rich broth with aromatic vegetables, transforming into a comforting and flavorful soup. A quick stir-fry is another excellent option – thinly sliced roast beef adds a protein boost and a depth of flavor to a medley of colorful vegetables and a savory sauce.
Beyond these savory options, leftover roast can also find its way into breakfast dishes. Imagine diced roast beef mixed into scrambled eggs with sauteed onions and peppers, or crumbled atop a bed of crispy hash browns with a drizzle of hollandaise sauce. The possibilities are truly endless. The key is to think outside the box, to embrace experimentation, and to let your culinary imagination run wild.
This week, I'm particularly excited about transforming my leftover eye of round into a flavorful Vietnamese-inspired salad. The thinly sliced beef will be marinated in a tangy dressing of lime juice, fish sauce, and chili garlic sauce, then tossed with fresh herbs like mint and cilantro, crunchy vegetables like shredded carrots and cucumbers, and a sprinkle of toasted peanuts. It’s a vibrant and refreshing dish that perfectly balances the richness of the roast with the bright flavors of Southeast Asian cuisine. From roast to riches, indeed!
