Grilled, Eye Round Roast

Grilled, Eye Round Roast

2 reviews, 4.5 star(s). 100% would make again

Ready in 1 hour 30 minutes

I switched Charcoal! Due to it always being windy when I'm trying to light a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. I'm now using a mix of Charcoal, and Charcoal Briquettes. The charcoal gives the smell of a campfire cooking, and the briquettes help the fire last longer. This piece of meat picked up the nice smokiness of the fire that carried through even into the cold sandwiches.

Cooking for leftovers let's me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. I had company the day I made it, and once more during the week. The end result was that I got a total of 8 meals out of this.

Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it.

Butt Kickin' Blacken contains neither slat nor sugar and is available at


5 pounds Eye Round Roast; (4 - 6 pounds )
Vegetable Oil
Kosher Salt; to taste
Butt Kickin' Blacken; Original Recipe, to taste
Ground Black Pepper; to taste

Original recipe makes 8



1. Open the meat, rinse and pat dry. Place it on a platter, and coat the whole thing with oil, then rub the spices in. Be sure to use a lot more of all of the spices, because the roast will be on the grill fore a long time, and they won't taste as strong as you think.

2. Start your grill, and get it to a medium - medium / low heat, Or, build a fire on one side, and place the meat on the other. You'll be roasting this Eye Round, and it will be there a long time, so you don't want to burn it.

I use a small charcoal grill, and can't cook using an indirect heat method, so I sprinkle a little water on the coals to cool them down before I place the meat on the grill.

3. Cook for about 1 hour and 20 minutes, rolling it around every 20 minutes or so. Test the temperature with an instant read meat thermometer for 110 degrees, for medium rare. If you've got a grill like mine, you might want to test it in a couple of different places. Cooking time will change based upon how hot your grill is, and the thickness of the meat. Just because a meat is larger by pounds, doesn't always mean that it will cook much longer. Generally, even though it weighs more, it's still just as thick as one that's a little less weight, and will cook in the same amount of time.

4. When the meat is done, place it on a platter, and cover with aluminum foil, this let's the juices redistribute, and finishes cooking the inside.

5. To Serve:

Slice this as thin as you can, it's not the most tender piece of meat, so you want to keep it from being too tough.

6. For additional pictures, and an Idea of how to use the leftovers, please visit

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Calories Per Serving: 471 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I'm going to try this tonight, but as a die hard charcoal griller - throw away the lighter fluid. Get a quality chimney (chargrilled), two pieces of newspaper in the bottom and all of your charcoal will be evenly ashed over in 15-20 mins regardless of wind. Nothing worse than fluid flavor in your food. I have not used lighter fluid in 20 years!
Gke565 3y ago

[I posted this recipe.]
CapnRon 6y ago

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