Amazing Tender BBQ Eye of Round Roast! Rotisserie Weber Kettle YouTube

Rotisserie Top Round Roast With Garlic and Herbs Taste of Artisan

Step 1. Whisk the wine, oil, garlic and all the remaining spices in a bowl. Transfer to a resealable bag.Add in the roast and onions. Turn the bag a few times then refrigerate a day (24 hours).

Kamado Grill Eye of Round Roast

Preheat oven to 275 degrees F and get roasting pan with a rack ready. In a small bowl, combine pepper, garlic powder, onion powder, paprika, parsley, coriander and red pepper flakes. Mix well and sprinkle on the roast all around. Preheat large non-stick skillet on medium heat and add remaining 1 tablespoon oil.

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Rotisserie Eye of Round Roast. 5 OZ. COOKED BEEF 202 cal., 8g fat (2g sat. fat), 58mg chol., 520mg sod., 0 carb.(0 sugars, 0 fiber), 31g pro. PREP 10 min. COOK 55 min. + standing SERVES 8 Ingredients 2 Tbsp. olive oil 1 beef eye round roast (21⁄2lbs.) 2 tsp. kosher salt 1 tsp. pepper. Directions. Rub oil over roast and sprinkle with salt and pepper.

Rotisserie Eye of Round Roast, Baltimore Pit Beef Style DadCooksDinner

Allow for a 10-minute natural pressure release, then quick release any remaining pressure. Target an internal temperature of around 160°F (71°C). Fall Apart Tender: Season & Sear, add liquids and veggies, set Instant Pot to high pressure for 25-30 minutes per pound. Let pressure release naturally for 10 minutes.

Rotisserie Eye of Round Roast, Baltimore Pit Beef Style Dad Cooks Dinner

For a medium-rare roast, aim for an internal temperature of 135°F (57°C), 145°F (63°C) for medium, and 160°F (71°C) for well done. Once the desired internal temperature is reached, carefully remove the roast from the rotisserie and place it on a cutting board. It's crucial to let the roast rest for at least 10-15 minutes before slicing.

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Prepare roasting pan: Add the onions, carrots and garlic to the bottom of a roasting pan to create a bed. Add beef: Place the beef, butter side down on top of the vegetables. Spread more butter evenly on top of the beef. Brown: Roast for 10 minutes. Remove from oven and reduce temperature to 225°F. Add herbs and remaining butter: Add the herbs to the roasting pan.

Rotisserie Eye of Round Roast, Baltimore Pit Beef Style Dad Cooks Dinner

Instructions. Season the roast, prepare the sauce: Two hours before cooking, season the roast with the salt and pepper, then rub with the garlic. Work the garlic into the roast as deep as possible, using the natural seams in the meat and around the fat. Let the roast rest at room temperature until it is time to cook.

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Put the wood chips in the smoker box (or put the foil envelope under the grill grate, directly on the burner cover over a lit burner.) Slow cook the roast: Put the spit on the rotisserie and start it spinning. We're cooking the roast until it reaches an internal temperature of 120°F for medium. (Cook to 100°F for rare, 110°F for medium-rare.

Rotisserie Eye of Round Roast, Baltimore Pit Beef Style Dad Cooks Dinner

Repeat this step with black and cayenne peppers, followed by herbs. Finish by applying minced garlic evenly all over the roast and patting it down as you go. Secure the roast on a spit and roast over direct heat, lid closed, at 325F (at the dome), for about 1 1/2 hours, until desired doneness.

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Prep the roast. Allow the beef to come to room temperature 20 to 30 minutes before cooking. Pat the eye of round roast dry and season all over with salt and pepper. Liberally coat with Ooomami Rub on all sides. Preheat the oven to 450 degrees F. In a small roasting pan, arrange the stew meat, carrots, onion, and garlic.

3 Easy Ways to Cook Eye of Round Roast (with Pictures)

Rest, carve and serve: Remove the spit from the grill. Be careful - the spit is hot. Remove the roast from the spit, transfer to a platter, remove the twine and any whole herb sprigs that stick to the roast. Let the roast rest for 10 to 15 minutes before carving into ½" thick slices. Serve and enjoy!

Kamado Grill Eye of Round Roast

Rotisserie set up: Set the pan with 1 cup of water underneath where the roast will go ( the indirect heat source). Place the secured roast onto the attachment and start the motor. Close the lid and check the temperature after 45 minutes of cooking. Refill the drip pan with water as needed. derrickriches.com.

Peppercorn Crusted Grilled Eye of Round Roast Kitchen Laughter

Let the roast sit on the counter for 45 minutes to an hour and preheat the oven to 500 degrees. Make the garlic herb seasoning by mashing together pressed garlic, dried herbs, black pepper, red pepper flakes, remaining salt and avocado oil into a paste. Using your hands, rub the seasoning paste all over the roast.

Amazing Tender BBQ Eye of Round Roast! Rotisserie Weber Kettle YouTube

Marinate the Roast. Gather the ingredients. Place beef roast and onions in a large resealable bag. In a small bowl, combine wine, oil, garlic, salt, pepper, rosemary, celery seeds, thyme leaves, and sage to make a marinade. Pour marinade mixture over top of beef roast and seal bag. Refrigerate roast for several hours or up to one day.

Eye of Round Roast 3.253.75 lbs

Combine the dry rub ingredients and mix well. Season the eye of round with the dry rubs. If desired, use a binder such as mustard or mayo to help the rub adhere. Secure the roast onto a rotisserie spit and truss the beef. Roast over Medium heat for 90-120 minutes until an internal temperature of 135F is reached.

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Transfer to the Oven - Place the roast into the oven and roast fat side up for 15-20 minutes per pound or until it reaches an internal temperature of 125-130°F for medium rare 140-145°F for medium. Remove from the oven. Rest for 15 minutes uncovered for medium-rare or loosely tented with foil for medium. Carve thinly and serve.