Tuesday, June 24, 2014

Eye-of-Round Roast... perfect for sandwiches!

Charlie and I went to the zoo today.... we live really close and usually go once a week. This year is so different than last year because she can walk more and knows the animals. Although going to the zoo meant no workout today I am attempting not to be jealous of my friends at the gym because we had a great morning together. We also got to eat these fantastic sandwiches for lunch... after smelling it cook all day yesterday I was excited to try it!

I am experimenting with different kinds of meat. Mainly just to mix things up and try out what works with what. Eye-of-Round is generally a little cheaper than a lot of steaks. This is probably because it is a tougher, really lean cut of meat probably due to where it comes from... hindquarters of the cow, lots of use back there when the cow exercising! Most of the time I have heard of people using it to make jerky but I also know that cooked under a really high temperature and then a little longer at a lower temperature creates a tender, tasty steak. I have read recipes where you literally cook it at a high temperature and then shut off the over and leave it for hours... that sounds awesome but I don't have that kind of time so I improvised. Cooking it this way leaves a crusty, delicious outside and a pink and tender inside... cut thinly it is so good on a sandwich. I ate mine on gluten-free bread with Annie's Organic horseradish mayo.

Eye-of-Round Roast 

(coffee rub)

(Printable Version)

- 2lbs Eye-of-Round Roast, fat trimmed off
- 1/2 Small Onion, grated 
- 2 Tbsp Instant Coffee
- 2 Tbsp Chili Powder
- 2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Paprika
- 3 Garlic Cloves, grated

Preheat oven to 500 degrees. 

1. Combine the onion, spices and garlic in a bowl, massage onto the meat and let it sit for 20-30 minutes so it can reach room temperature and marinate a bit. 
2. Place the roast in a roasting pan or dutch oven (or a rack over a cookie sheet like I did) and put it in the oven for 10 minutes, turn, and cook another 10 minutes.

3. Without taking the roast out, turn the over down to 300 degrees and cook 30 more minutes. No turning needed. 
4. Take the roast out and let it rest. If you are making sandwiches let it cool completely, wrap it in plastic wrap and tin foil and put it in the fridge for a few hours or over night... flavor is amazing. Cut the roast to your taste... thinner is better though :)

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