Eye of the round roast

[tessa]

I have 2.. and thought tomorrow I'd make one (can't possiblely eat that much meat!!)

Has anyone ever cooked one in a rotisserie? Do you think it would turn out better than in the oven?

Only ask as DH & I are really SNOBBY about red meat. We usually only eat filets.

Thinking I might marinade (using the one that I use for tenderloin)
bourbon, soy sauce, balsalmic vinegar, oil, garlic and good seasons italian dressing (the dry stuff).

Whadda think??

[bee]

The only time I buy eye of round is when I make steak salads, philly cheese steaks and pepper steak. I buy them already sliced thin and cut those against the grain into thin slices.

[nini]

here's the only way i cook it

BUTTERFLIED EYE ROUND ROAST

3 1/2 lb. beef eye round roast
3/4 c. dry red wine
2 tbsp. red wine vinegar
2 tbsp. coarse grain mustard
2 cloves garlic, minced
1 tsp. cracked black pepper
1 tsp. sugar

Trim all visible fat and butterfly the beef eye round roast by cutting horizontally through the center (parallel to the surface of the meat) the length and width of the roast. Do not cut through the opposite side. The meat should lay flat.
Combine wine, vinegar, garlic, mustard, pepper and sugar. Place beef roast in plastic bag, add marinade, turning to coat. Cover tie bag and marinate in refrigerator 6 to 8 hours or overnight. Remove roast from marinade; reserve marinade. Place roast on broiler pan and broil for 20 minutes, turning and basting with reserved marinade occasionally.

[bee]

Tessa, now you can make steak and cheese panini's with your new grill!!!!!!!

[nini]

bee said:

Tessa, now you can make steak and cheese panini's with your new grill!!!!!!!

that sounds freakin yum

[tessa]

did that last night... they were delish!!

Roast beef, horseradish, harvati, left over mushroom and onions (cooked in a splash of red wine) on cabata (sp) rolls. And we put in some fresh spinach. Yummy!!!

[bee]

Tessa, that sounds wonderful. Glad you are using the panini grill a lot.