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Hot Style Eye Of Round

Barbecue.Master's picture
Ingredients
  Beef eye of round roast 3 Pound (1 Roast)
  Instant unseasoned meat tenderizer 1 Teaspoon
  Catsup 1 Cup (16 tbs) (Hot Style)
  Water 1⁄2 Cup (8 tbs)
  Worcestershire sauce 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Chili powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Sprinkle all sides of roast evenly with tenderizer, using 1/2 teaspoon per pound of meat.
To ensure penetration, pierce all sides deeply at '/2-inch intervals with long-tined fork.
In saucepan combine catsup, water, Worcestershire, garlic, chili powder, and salt.
Simmer 5 minutes.
Insert spit rod through center of roast.
Adjust holding forks; test balance.
Insert meat thermometer near center of roast, not touching metal rod.
Place medium-hot coals around drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower hood or cover with foil tent.
Roast over medium-hot coals till thermometer registers 140° for rare, about 1 1/2 hours.
Brush with sauce during last 30 minutes.
Heat sauce; pass with meat.

Recipe Summary

Method: 
Roasted
Ingredient: 
Beef

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