I have a beef round eye of roast. Any suggestions on how to give it some flavor fast...?

Question

Any help would be appreciated. I have a rotisarie that I would like to cook it in and does anybody know how long it might take?

Answer 1

Spread some minced garlic over it, salt and pepper.

Answer 2

http://www.recipetips.com

The eye round is the eye muscle of the bottom round of the beef round primal cut. The eye round roast is boneless and can be a bit tough, so it is best to cook it with a moist heat process such as pot-roasting.

Ingredients
4 pounds to 6 pound rib eye roast (ask for the small end), well trimmed
1 tablespoon canola oil
Salt and pepper to taste
Rib Eye Roast
Prep Time: 5 minutes
Cook Time: 1.5 hours
Container: Roasting pan.
Servings: 6
A delicious cut of beef for a festive occasion.

Directions
• Preheat oven 350º F.
• Rub entire roast with oil and sprinkle salt and pepper over entire roast. If available, insert an oven proof meat thermometer into the middle of the roast, avoiding the bone. If an oven proof meat thermometer is not available, check meat temperature during the last 15 minutes of cooking with an instant read thermometer to check for doneness.
• Roast according to the following cooking temperatures and times:

Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350º F oven:

RARE (140º F): 18 to 20 minutes
MEDIUM RARE (145º F): 20 to 22 minutes
MEDIUM (160º F): 20 to 24 minutes
MEDIUM WELL (165º F): 22-24 minutes
WELL (170º F): 22-26 minutes

Answer 3

A rotisarie will probably dry it out. Brown it on both sides in a pot on the stove after seasoning. Remove from pot. Deglaze the pan with canned beef broth, (chopped onyons are an option at this point). Put the beef back in the pot and cover and cook over a very low fire for 45 minute to an hour.

Answer 4

Eye of round is a well-exercised muscle that requires slow, moist heat. I would make a pot roast with green peppers, onions, celery, carrots, black pepper, green or lima beans and whatever other herbs you prefer, cooked at a low boil for several hours.

If you don't like it that way, I certainly do. It will be falling-apart tender and very flavorful.

Answer 5

I don't have a rotisserie, but to add flavor you can use a dry rub (salt/pepper/garlic powder/onion powder/season salt/whatever you like) before you cook it to add lots of flavor. Or cut small slits in the roast and insert whole garlic cloves and/or fresh herbs (such as rosemary) into the slits. Yum!!!

Answer 6

With your cooking method best thing it to stud the roast with Fresh garlic slivers. (take roast and a small paring knife and poke small slits all over roast and insert garlic sliver into each slit in roast.) As raost cooks in rotisaire it will self baste with it's own juices along with the garlic oil created.. yumm

Answer 7

Sprinkle on some seasoned salt, adobo, and black pepper. Add some green peppers and onions. Cook it in a Crock pot or in the oven.

Answer 8

Inject it with marinade. You might be able to find the injectable marinade and the injector at your grocery store.

It should cook in a couple of hours, depending on how big it is.

Bert

Answer 9

Gravy master is good for flavor. I don't know how long it will take to cook.

Answer 10

i'd try red wine, basil leaves and some steak seasoning! cook it slowley and every 20mins or so spoon over the sauce. its tastes fab!!