I saw a really tempting recipe on America's Test Kitchen TV show the other day, slow-roasted beef. They roasted the meat in an indoor oven, but I wanted to push the envelope a bit and try it on the Weber grill.
You start out with a relatively cheap piece of meat, the eye of round roast. We bought a four pounder, cost about $10. This particular cut of beef has very little fat and if not cooked right can easily end up to be a tough, dried out piece of shoe leather. However, the Test Kitchen claimed that with their method, you would end up with a tasty, juicy roast.
You start out with a relatively cheap piece of meat, the eye of round roast. We bought a four pounder, cost about $10. This particular cut of beef has very little fat and if not cooked right can easily end up to be a tough, dried out piece of shoe leather. However, the Test Kitchen claimed that with their method, you would end up with a tasty, juicy roast.
Let's just see, shall we?
While the roast lazily cooked on the grill, Chunky whipped the daylights out of some heavy cream.
After a few hours in the grill, that bad boy finally came up to temp.