My wife picked up a couple of Eye of the Round Roasts which as we know can be very tough unless roasted properly. I am going to roast one in the Char-Broil SRG and on in the Traeger.
We will use the following very basic recipe to preserve the beef flavor.
INGREDIENTS
Olive oil
8 slivers of garlic
Pepper and Mediterranean Sea Salt
For the gravy if y’all want it:
Red wine, water, and/or beef stock
corn starch
Start with the roast at room temperature so I took it out about forty-five minutes ago.
Peel and cut garlic into thin slices.
With a sharp knife make eight small incisions around the roast. Place a sliver of garlic into each incision.
Now to fire up the Traeger to a temperature above 400 degrees.
We will use the following very basic recipe to preserve the beef flavor.
INGREDIENTS
Olive oil
8 slivers of garlic
Pepper and Mediterranean Sea Salt
For the gravy if y’all want it:
Red wine, water, and/or beef stock
corn starch
Start with the roast at room temperature so I took it out about forty-five minutes ago.
Peel and cut garlic into thin slices.
With a sharp knife make eight small incisions around the roast. Place a sliver of garlic into each incision.
Now to fire up the Traeger to a temperature above 400 degrees.
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