Grilled Eye Of

Round Roast

Grilled Eye Of

Round Roast

Overview

This Eye of Round Roast may be the best I've ever made. The image up top shows how juicy and moist it was. Just a little over two hours were spent cooking it over indirect heat. After that, we covered it with foil and gave it 20 minutes to rest before cutting.


I believe that cooking an eye of round roast can occasionally be challenging. It can quickly become dry on you. It is a very affordable lean beef cut that will undoubtedly become a family favourite when prepared properly.


Garlic powder, salt, and pepper have been used to season the food.


Grilling time of one hour. Throughout the cooking process, we maintained a constant grill temperature of 300 degrees. The entire cooking period, the roast was cooked over indirect heat. Ours spent a total of about two hours grilling.


A delicious french dip sandwich can be made with the leftovers.

Recipe

Author: Alyssa Gardiola

Recipe type: Beef, Grilling, Kamado Grill

Prep time:  15 mins

Cook time:  2 hours

Total time:  2 hours 15 mins

Serves: Serves 4


Eye of Round Roast that has only been roasted with garlic, salt, and pepper is tender and juicy. This is the easiest way to prepare our Eye of Round Roast.


Ingredients


  • 1 Eye of Round Roast (mine was just over 3 lbs.)
  • garlic powder
  • salt
  • pepper


Instructions


  1. With paper towels, pat the roast to dry. Really generously season the roast. I added pepper, salt, and garlic. You are free to add any extra spices you like.
  2. Set up the grill for indirect cooking and turn it on. reach 300 degrees on the grill. On mine, it typically means I have the top vent about a third open and the bottom vent set at 1 1/2. How much charcoal you've put on the grill will determine this.
  3. While cooking, the roast was turned several times.
  4. At 150 degrees, turn off the grill. Set the foil tent up and wait 20 minutes. As the sun sets, the temperature will rise to 165 degrees.


Note


6 people should be easily fed by a 3 lb. roast. I always make more roast than we need because we like to use the leftovers for french dip sandwiches.

Recipe

Author: Alyssa Gardiola

Recipe type: Beef, Grilling, Kamado Grill

Prep time:  15 mins

Cook time:  2 hours

Total time:  2 hours 15 mins

Serves: Serves 4


Eye of Round Roast that has only been roasted with garlic, salt, and pepper is tender and juicy. This is the easiest way to prepare our Eye of Round Roast.


Ingredients


  • 1 Eye of Round Roast (mine was just over 3 lbs.)
  • garlic powder
  • salt
  • pepper


Instructions


  1. With paper towels, pat the roast to dry. Really generously season the roast. I added pepper, salt, and garlic. You are free to add any extra spices you like.
  2. Set up the grill for indirect cooking and turn it on. reach 300 degrees on the grill. On mine, it typically means I have the top vent about a third open and the bottom vent set at 1 1/2. How much charcoal you've put on the grill will determine this.
  3. While cooking, the roast was turned several times.
  4. At 150 degrees, turn off the grill. Set the foil tent up and wait 20 minutes. As the sun sets, the temperature will rise to 165 degrees.


Note


6 people should be easily fed by a 3 lb. roast. I always make more roast than we need because we like to use the leftovers for french dip sandwiches.

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