what is up you guys it's susie from heygrillahay.com and today i'm showing you
a beautiful sunday roast or a holiday beef roast
out of an eye of round which comes in way cheaper than prime rib if you find that this year
it might be a little out of your budget it will taste absolutely delicious and we're serving this
smoked eye of round with a homemade whiskey cream pepper sauce that is absolutely bomb let's do it
all right my friends here's the situation
prime rib during this holiday season is projected to reach record high prices it's very in demand
people are getting back together and having family dinners and with some of the shortages and issues
and staffing delays prices are going up and up just like with many other things however
we don't need to sacrifice flavor and we don't need to sacrifice the memories of having our
family gathered around the table because the prices are so high i want to show you guys
a beautiful piece of beef that works deliciously for that family dinner roast this is an eye
of round roast a lot of times you guys have seen me use this roast in the past
for homemade jerky it also makes beautiful deli style roast beef it's not super fatty but it is
perfect cooked to a nice medium rare pink on the inside with some great smoke flavor on the outside
and when you slice it thin across the grain it melts in your mouth it falls apart and you get
all of that beefy flavor at a massive fraction of the cost like maybe 20 of the cost of prime rib
this time of year so it is a huge huge savings and honestly i don't think anybody would be sad if you
serve them this at a holiday meal it's phenomenal okay should we make it now yes okay most i have
round roasts come in two to three pound sections just like this one some of them have a full fat
cap on some of them don't but underneath that fat cap is some silver skin this one had most
of the fat cap removed but some of the silver skin remains you just want to take a nice little fillet
knife get as close to the meat as you can and remove the silver skin and remove the fat it'll
get us a better even smoke crusty coating on the outside and this fat isn't super edible anyway
all right that looks beautiful once your roast is trimmed up the way that you like you're
simply going to season on all sides i'm using my beef rub it is a fantastic all-purpose salt and
pepper-based seasoning you can truly just season simply with equal parts salt and pepper maybe
add in a little garlic powder if you're doing it from home and you don't have the seasoning but if
you want to pick this up you can grab it online in my store at heygirlhey.com is very delicious
now i know it looks like i'm using quite a bit of seasoning and i am as these roasts cook it's going
to kind of shrink up a little bit and actually tighten into more of a round shape and because
we're going to be slicing it so thin we want as much seasoning on the exterior as we possibly can
get now this is going to go onto a smoker 225 degrees and we want this to be pretty chilly
the colder it is the more smoke flavor it's going to attract the more flavor is going to be imparted
and taken deeper into the meat itself this is probably gonna smoke for between three and four
hours our last one about three and a half hours and we're looking to get this to a temperature
of 115 to 120 degrees fahrenheit that's not all the way done but we are gonna sear it
after the smoking process so get this in your smoke bath close the lid let it go for a few hours
now my favorite type of wood to use for this recipe is oak i think it imparts a really classic
texas barbecuey flavor but honestly most woods would work really well here you can stick with
lighter fruitier woods like apples cherries maples if you want a nice
light smoke flavor alder is also a great like medium level of smoke and intensity
okay our eye of round roast has been smoking for the last three hours our temperature should be
ideally between 115 and 120 and then we're gonna pull it off and give it a nice sear
in our cast iron skillet i've got a 12 inch cast iron skillet preheating right
now so we can get a nice crusty sear on the outside and then make our whiskey cream sauce
i'm gonna add a little bit of avocado oil to my pan it's a great high heat searing oil
then we just put our roast right in our preheated skillet
sizzle sizzle all right we're just gonna let this
sizzle in the skillet and build up a nice crust it'll take about two to four minutes
per side you even want to do the end so you get that nice crispy brown all the way around
we're looking for a target temperature of about 130 degrees fahrenheit
okay roast is at 1 30. it's coming off to my cutting board to rest i'm going to turn
the heat down to medium low in my skillet and we're going to make our sauce are you ready
yeah we have the camera all set up and ready to go let's go make a sauce come on
first i'm gonna add two tablespoons of butter to our warm pan
you can see it's picking up all of like the yummy brown seared bits from our steak our roast our
roast beautiful to the butter i added one finely minced shallot i'm just gonna let this saute
in that browning butter for a minute or two and then i'm gonna add in two cloves of minced garlic
in goes the garlic
smells so good all right once our garlic is starting to soften and just lightly brown it'll
probably only take about a minute we're gonna deglaze the pan with a quarter cup of whiskey
and if you're not a whiskey drinker you can just use a quarter cup of beef stock
i'm gonna slowly stir in half a cup of heavy whipping cream
all right two teaspoons of dijon mustard and i also need about one to two teaspoons of fresh
thyme leaves it's actually really easy if you just put the whole stems in you just have to
remember to pull the stems out because the leaves will actually come off the stems while they cook
last thing we need is just a little bit of salt and pepper to taste and our sauce is done
our beautiful whiskey shallot cream sauce is done so i'm just going to pull out those time stems
and then it's time to slice our roast it's been resting while we made our sauce
so it should be nice and juicy and if our thermometer is correct which it always is
we'll have a beautiful medium rare inside we should have a really good smoke ring outside
and then all of that yummy delicious caramelized crispy seasoned crust and
we are going to be slicing this against the grain so you can see on this particular roast
the lines of the grain are running this way so that means we want to slice thin against the
grain so we have really short muscle fibers that are easier to chew it makes it incredibly tender
this roast really is best sliced thin so get yourself a sharp knife and have at it
look at this beautiful roast you can see the smoke ring all around the outside you can see
how juicy this is it's a perfect medium rare the eye of round really provides such a great classic
roast beef flavor i think it really delivers on that punch that wow factor
that you want for a special occasion or a holiday meal and then you add on
this whiskey cream shallot sauce situation and it becomes something even more special
just imagine that all arranged on a serving platter with extra time maybe some like roasted
potatoes on the side maybe some grilled asparagus i don't know i'm just saying
but they would be an absolutely beautiful meal and now i get to do my favorite part of everything
that i ever get to do and that is the taste test
oh my gosh for how affordable the eye of round roast is it should not taste this good or be
this tender but it is i think that low and slow smoke really helps to preserve as much moisture
in the meat as possible as well as imparting flavor from the smoke and tenderness from that
slow cooking process add that whiskey creamy sauce on top that's magic meat that's meat magic
trademark i'm trademarking meat magic i could continue
describing how delicious this roast is unfortunately you can't taste it through
the camera this is one that you're going to have to try at home with your own family
whether it's a special family dinner or a holiday celebration i think this would be a fantastic swap
for a more expensive cut of roast but it still delivers on that feeling of
family and gathering and special and it's a roast that will set your meal apart absolutely i hope
you guys give this one a try and i hope you love it and when you cook it i hope you take a picture
because it looks gorgeous post it on social media use the hashtag heygrillhate that way i can cheer
you on on your journey to becoming a backyard barbecue hero because really what it's all about
is making better barbecue so you can feed the people you love we'll see you guys next time