A little known fact about the eye of round roast: when seared, herb crusted and smoked, it makes a killer dinner for the whole family. This guide will take you through the process.
- Italian parsley
- Mexican oregano
- ½ Dried oregano
- 3 cloves of garlic
- Olive oil
- Worcestershire sauce
Herb Crusted Smoked Eye of Round Roast Recipe
The first step is making the herb paste. As always, using fresh ingredients is the way to go.
Remove the stems from some thyme and oregano leaves, then add them to your kitchen blender. Also add some Italian parsley and Mexican oregano, followed by a pinch of salt, ½ tsp dried oregano, 3 whole cloves of garlic, olive oil and a pinch of salt. Mix in the blender until you have a uniform paste.
Step two: cover the meat with Worcestershire sauce, and season with salt and pepper.
Step three: Sear the eye of round roast over direct heat. Make sure to sear all sides evenly.
Step four: Set your smoker up for indirect smoking (using a water pan). Spread the herb paste all over the meat. Smoke at 350℉. When the internal temperature reaches 125℉, pull the meat off the smoker. Let it rest for 20 minutes before slicing & serving.
Optional: Mustard sauce
For this sauce, saute ¼ C minced shallot in a pan with canola oil. Add 1 chopped garlic clove, 1 tsp mustard seeds, 1 C beef stock, ⅓ C Dijon mustard, 2 tbsp brandy and ¼ C Lager style beer. Reduce, and apply to the eye of round roast slices.
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