Perfect Roast Beef

From the website Worthy Pause

I was on a quest to find a roast beef recipe and found this. It came out very juicy and tasty. However, I’m going to keep tweaking it (i.e. different spices and possibly injecting the meat beforehand). But it a hit with the family so…

EGGcessories Needed

ConvEGGtor
Dual Probe Wireless thermometer

Ingredients

• Top round or eye of round beef roast
• sea salt
• fresh cracked pepper
• garlic powder

INSTRUCTIONS

Preheat the EGG to 500° degrees F using indirect heat.

The first thing I want to try is maybe lowering the start temperature. This recipe was originally meant to be done in an oven, and a later step in the recipe is to turn off the oven and continue to cook. The Egg is so good at retaining heat that I’m thinking it might be cooking too fast at the beginning and keeping it from having that nice pink color in the middle.

Season the roast all over with lots of salt, pepper and garlic powder.

The other thing I want to try is using a salt, garlic powder, onion powder combo with a Worcester Sauce injection. The original recipe says to try different spices so… I’m game!

Make sure the roast is at least close to room temperature before putting it in the oven.

Put the meat in a roasting pan or large casserole dish (fat-side up) and put it into the Egg.

Another tweak. I’m going to try putting the roast right on the grate with the pan laying on the ConvEGGtor underneath. I’m not sure if the pan was radiating excess heat onto the roast or what but I really want that pink middle! 😉

Immediately reduce the oven temperature to 475° and roast the beef for 7 minutes per pound.

I put my roast on the minute the Egg hit 500° degrees. Opening the lid caused the heat to drop to about 350° and it never really made it back up to 475° in the 14 minutes (2 lb roast) that it sat on the Egg. Which I thought would be a good thing, but still no pink!

Close up the Egg like you’re shutting it down to cool. Leave the roast inside until the roast reaches an internal temperature of 145 (approximately 45 minutes per pound).

This is where the Dual Probe Wireless thermometer comes in handy. The original recipe says to not open the oven (or the Egg in this case). I think the internal temperature is more important here than the time in the Egg. Mine cooked faster than the allotted time.

Slice it up!