Eye Round Rotisserie Recipe

Rotisserie Eye of Round Roast, Baltimore Pit Beef Style

7 pound eye of round roast 1 ½ tablespoons Diamond Crystal kosher salt (or 1 tablespoon fine sea salt) 2 teaspoons fresh ground black …

Rating: 5/5(2)
Category: RotisserieCuisine: AmericanTotal Time: 1 hr 45 mins1. The night before cooking, season the roast with the salt and pepper. Put the roast in a baking dish, using the bones as a rack to lift it off the bottom of the dish, and refrigerate overnight. One hour before cooking, remove the roast from the refrigerator. (Or, salt and pepper the roast right before trussing and spitting, below.)
2. Set the grill up for rotisserie cooking at medium-low heat (300°F). For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and burner 6 or the smoker burner) to medium, and leaving the infrared rotisserie burner off. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.
3. While the grill is preheating, truss and spit the roast. Tie a truss around the roast every two inches, pulling it into into a tight cylinder. Run the spit through the center of the roast, and secure the roast to the spit with the spit forks.
4. If you don’t have a smoker box, on your grill, wrap the wood chips in an envelope of aluminum foil and poke a few holes in it for the smoke to escape. 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.)

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Keto Roast Beef Eye Round Carb Manager

Beef Eye Round Boneless Roast by Market Basket 3 pound Rose Wine ¾ cup Dijon Mustard 1 tablespoon Black Pepper 1 tbsp Garlic 2 clove Lemon Juice ¼ cup Rosemary Fresh 2 tbsp …

Rating: 3.5/5(3)
Calories: 351 per servingTotal Time: 1 hr 45 mins1. In a gallon sized plastic bag, combine the ingredients except the coconut oil. Be sure to smash the garlic cloves with the side of a knife before adding the marinade.
2. Place the meat into the bag and close it. Massage the meat for a minute and place into the fridge to marinate overnight or at least 5 hours. Every time you open the fridge, turn the meat over.
3. Preheat an oven to 450 F. In a heavy bottomed saute pan, heat over medium-high heat until the pan is very hot. Add in the coconut oil. Dry the marinade off the meat. Place the meat into the pan to sear it. Let it sear for 5 minutes on each side.
4. Place it in the oven at 450 F for 30 minutes, then lower the heat to 350 F to allow it to reach temperature about another 30-40 minutes. I pull the meat when it is at 135 F because the temperature will continue to rise. The meat is done with the internal temp rises to 145 F.

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Mustard Crusted Eye Round Roast on the Rotisserie

This eye round recipe for the grill uses a slow cook on the rotisserie in order to keep the roast tender and moist. Adding the mustard …

Rating: 3.5/5(2)
Total Time: 2 hrs 25 minsCategory: Main CourseCalories: 1767 per serving1. First mix the mustard mix in a bowl large enough to hold the roast, adding all the ingredients except the roast, and stirring thoroughly. If you want a thicker mustard crust, reserve 1/4 cup of the mustard mix and set it aside. Add the roast to bowl with the mustard mix and let it rest for 1/2 hour as it comes up to room temperature and as you warm your grill up to high temp, about 450° F. We're gonna start off on high direct heat to get a good sear and crust on the outside.
2. Once the roast has marinated, center it on the skewer and secure it well, adding some string if needed. Balance the skewer following your manufacturers instructions. I do all this work over the bowl used to marinate since things can get a bit drippy. Use a spoon to reapply some of the mustard mix to the roast and then put in on the grill and start the rotisserie. Cook it over the direct heat for 10 minutes or until you have a good brown crust on the roast. If you reserved some mustard mix, spoon it on the rotating roast about 3 minutes into the searing process.
3. Once the roast is crusted, we want to slow the cooking process down in order to avoid making the roast tough and dry. Change the grill set up to indirect heat. I also add a shallow pan of water under the roast at this point to add more moisture and catch any drippings. Reduce the heat so the grill maintains about 250° F when the lid is closed. This can be difficult on some grills, and charcoal grills need to be monitored regularly. If you can't do this on your grill, you may not want to try cooking this piece of meat on your grill.
4. Cook the roast at 250° F for about 1 hour (depends on the grill and the size of the roast) until the temp is about 135° F to 140° F. This is the sweet spot for this roast. If you cook it rarer, it will be harder to slice thin, which helps keep it tender for sandwiches. Cook it much more, and the roast will be tough. So when it gets close, watch it closely. If you have one of those fancy remote thermometers that works on a rotisserie, this is the time to use it.

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Rotisserie Grilled Eye of Round Recipe Food.com

1 teaspoon Worcestershire sauce 1 teaspoon dried basil 1⁄3 cup catsup 1 teaspoon sugar 2 cloves pressed garlic 2 1⁄4 - 3 lbs beef eye round directions Prepare …

Rating: 5/5(6)
Total Time: 7 hrs 45 minsCategory: Roast BeefCalories: 419 per serving1. Prepare marinade by combining all ingredients except roast in a covered container or ziplock bag.
2. Trim fat from meat and add to marinade.
3. Marinate in refrigerator for at least 6 hours.
4. Remove meat from marinade and place on spit over indirect heat.

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25 Amazing Low Carb Rotisserie Chicken Recipes

Garlic Chicken Soup. Quick and easy Garlic Chicken Soup recipe made with shredded rotisserie chicken (or any leftover cooked chicken) and green vegetables. Topped with mellow garlic sauteed in butter and sesame oil, …

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Rotisserie Eye Round of Beef Recipe Food.com

Secure the meat on your rotisserie skewer so that it is over the drip pan. Place the roast on the grill and let the rotisserie run, covered for 20 minutes. At this time quarter your onion and …

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Low Carb Rotisserie Chicken Recipes 3 Easy Ways!

Instructions: Combine the sour cream and may in a large bowl. Chop the chicken up into large or small chunks and add to the mayo mixture. Chop up the celery, green onion and mince the fresh dill and add to the bowl. …

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Deliciously Bold Eye of Round Roast Certified Angus Beef

Remove roast from marinade and pat dry. Discard marinade and season with an additional 1-teaspoon salt and 1-teaspoon pepper. 5 g salt and 1 g pepper. . Preheat oven to 450°F. …

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Eye Of Round Rotisserie Recipes SparkRecipes

Roast Eye of Round (Lean) Delicious and tender. Slice super thin for best texture. Serve with steamed veggies and baked or mashed potaties or brown or white rice pilaf. Au jus is excellent …

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Herb and Garlic Stuffed Eye of Round Roast Low Carb

Take the garlic cloves, slather them in some of the butter herb mixture and push them into the roast, making sure they are completely stuffed into the beef. Take the remaining …

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Brined Eye of Round Roast Certified Angus Beef

Remove from heat and add ice water. Place eye of round roast in large zipper-locking bag; add brine. Refrigerate overnight. Remove roast from bag and discard brine. Preheat oven to …

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Easy Low Carb Butter Chicken Recipe An Edible Mosaic™

Instructions. Heat the butter in a large, deep skillet over medium to medium-high heat. Once melted, add the onion and cook 5 minutes, stirring occasionally. Stir in the garlic …

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Rotisserie Chicken in the Slow Cooker The Kitchen Magpie

Wad up 4-5 balls of tinfoil and place the chicken, breast up, on top of the foil. Cover the crockpot with the lid and cook on low for 8-9 hours. When the thigh area has …

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Rotisserie Chicken Soup (Low Carb + Paleo!) Little Pine Kitchen

Cook until fragrant, about 2 minutes. Add chicken broth (32 ounces), chopped kale (8 cups), chicken, lemon juice and lemon zest and stir to combine. Bring soup to an …

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Keto Instant Pot Rotisserie Chicken Soup I Hacked Diabetes

How to make low carb chicken soup. STEP 1: Place the trivet into the instant pot and then place a leftover chicken carcass (fresh or frozen) onto the trivet with the celery …

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