Posted By Kimberly Turner on Nov 6, 2013 in BBQ Grilling, Beef, Cooking Adventures with Kimberly, Cooking How-To Videos, Cooking Shows, Father's Day, Featured, How To Cook, Main Dishes, Memorial Day | 0 comments

A hearty meal done on the BBQ is this Pepper Crusted Eye of Round Beef Roast!

Smokey from the grill, as well as the smoked paprika powder & Ancho chili powder, and you’re on your way to beefy deliciousness.

A fabulous crust is made with this pepper rub, and you’ll be excited to eat a succulent roast of beef just underneath it.

Pepper Crusted Eye of Round Beef Roast on the BBQ:

Seared on the outside with a pepper crust, moist and juicy on the inside. This is a roast that will satisfy that meat craving!

Type: Main Dish Recipe

Serve with: mashed potatoes & a green salad
Prep Time: 15 min
Cook Time: 20 min
Braise Time: 1 – 1 1/2 hrs
Yields: 6 – 8 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking Adventures with Kimberly:

Ingredients:

2.2 – 2.5 kg eye of round beef roast
~ 1 tbsp peppercorns – freshly ground
1 piri piri chili – I used Epicureal Piri Piri Chilies
1 tbsp sweet smoked paprika powder – I used La Chinata Sweet Smoked Paprika
1 tsp Ancho chili powder – I used Royal Command Ancho Chili Powder
flavored charcoal pellets – optional; if desired

Instructions:

Freshly grind peppercorns & piri piri chili with a mortar & pestle or in a coffee grinder.
If desired, diagonally slice into the one side with the layer of fat, not quite cutting through the fat, in parallel lines.
Combine spices – pepper, piri piri chili, smoked paprika, Ancho chili – in a large, flat bottomed bowl or baking dish where you can coat the roast easily.
Coat the roast with the spices all over and rub it in slightly to really get that flavor going.
Preheat grill to high. Prepare charcoal packet with doubled up aluminum foil, making a sealed package, poked with a knife a number of times on the top. Place it underneath the grate you will be using to grill the meat very carefully. * Tip: Be sure to spray the grates with non-stick spray or grease with olive oil.
Brown meat on all sides about 3 – 4 min per side to get a great crust on it, turning it halfway through on each side to get nice grill marks. * Tip: Be sure the grill doesn’t flame up excessively. * Tip: Replace packets of charcoal as necessary.
Turn off a burner, and place the roast on that grill, leaving the other burners on. Roast on the grill with the lid shut, trying to maintain a temperature of 300 degrees inside the grill. For a 2 lb roast, it should take about 1 1/2 hrs on the grill, checking often. * Tip: Keep your eye on the BBQ thermometer. If necessary, turn a 2nd burner off, to lower the temperature.
Once roast is done, remove and cover loosely with a foil tent to allow meat to rest for 5 – 10 min.
Slice thickly or thinly and serve hot. * Tip: The more rare pieces are near the center, and the more well done pieces are nearer the ends.