Quick Answer
Eye round roast can be a great option for rotisserie cooking. It’s a lean and tender cut of beef that can turn out juicy and flavorful when prepared on a rotisserie. The key is to cook it slowly over indirect heat, allowing the meat to self-baste as it rotates. This results in evenly cooked meat that is moist and tender. An eye round roast needs to be cooked to medium rare doneness at most to prevent it from becoming tough. Overall, with the right cooking technique, eye round can make an excellent rotisserie roast.
What is Eye Round Roast?
Eye round roast comes from the round primal cut of beef. It is a small, cylindrical roast that sits toward the rear end of the animal near the rump. Some key features of eye round roast include:
- Lean cut with little marbling or fat
- Fairly uniform shape and size, usually 2-3 lbs
- Composed of several muscles tied together
- Tight textured grain
- Mild beefy flavor
Being from the heavily exercised round, eye round roast is quite lean and low in fat. This makes it a healthier choice compared to fattier cuts like ribeye or tenderloin. However, the leanness means eye round can easily become tough and dry if overcooked. Proper cooking methods are important when working with this cut.
Benefits of Cooking Eye Round Roast on a Rotisserie
Rotisserie cooking provides several advantages that can maximize the potential of eye round roast:
- Slow cooking: The rotisserie method cooks the meat slowly and gently using radiant heat over an extended period of time. This allows the proteins to break down properly for tenderness.
- Self-basting: As the rotisserie rotates, the melting fat continually coats and moisturizes the meat. This self-basting effect helps keep eye round juicy.
- Even cooking: The constant movement exposes the roast evenly to the heat source, preventing hot or cold spots.
- Browning: The dry heat environment promotes excellent browning through maillard reactions for added flavor.
- Convenient: Once secured on the rotisserie rod, the roast requires little attention while cooking.
These factors make rotisserie an ideal cooking method to overcome eye round’s biggest challenges – potential toughness and dryness.
Preparing Eye Round Roast for Rotisserie
Proper preparation is key to rotisserie success with eye round roast:
- Trim excess fat: Leave just a thin layer to prevent drying out.
- Season well: Coat all over with olive oil and seasonings like garlic, herbs, salt and pepper.
- Tie securely: Use butcher’s twine to tie at 1-2 inch intervals to maintain shape.
- Skewer carefully: Slide rotisserie rod through center; secure with forks.
- Cook to no more than medium rare: Pull at 135°F for optimal juiciness and tenderness.
Follow these steps and the eye round will be setup for rotisserie success.
Rotisserie Cooking Times and Temperatures
When rotisserie cooking eye round roast, use the following guidelines for time and temperature:
| Roast Weight | Cook Time Estimate | Minimum Internal Temp |
|---|---|---|
| 2 pounds | 1 1/2 to 2 hours | 135°F (medium rare) |
| 3 pounds | 2 to 2 1/2 hours | 135°F (medium rare) |
| 4 pounds | 2 1/2 to 3 hours | 135°F (medium rare) |
The roast should never exceed 140°F internally for eye round. Use an instant read thermometer to monitor the temp periodically after the first hour. Cooking times will vary based on the intensity of the heat source. Let the roast rest 15-20 minutes before slicing to allow juices to redistribute.
3 Tips for Juicy, Flavorful Eye Round on the Rotisserie
Here are 3 tips to ensure eye round roast turns out tender and full of flavor on the rotisserie:
- Marinate overnight: Soaking the meat in an acidic marinade helps tenderize the tough muscle fibers.
- Cook over indirect heat: Positioning the rotisserie off to the side of the heat source prevents burning.
- Baste while cooking: Regularly basting the roast with juices or sauce adds flavor and moisture.
A good marinade for eye round could contain ingredients like red wine vinegar, olive oil, garlic, thyme, Worcestershire sauce, mustard and pepper. Baste the roast every 20-30 minutes while cooking.
Best Rotisserie Devices for Eye Round Roast
Here are 3 excellent rotisserie devices for cooking eye round roast:
1. Ronco Showtime Rotisserie Oven
- Large capacity oven fits roasts up to 5 pounds
- Use indoors or outdoors
- Adjustable racks for perfect clearance
- Self-basting with built-in reservoir
2. Weber Kettle Rotisserie Ring
- Accessory that fits 22” Weber grills
- Slow rotisserie cooking with charcoal or gas
- Porcelain coated steel construction
- Easy to load and operate
3. Camp Chef Italia Artisan Pizza Oven
- Large interior for roasts up to 7 pounds
- Distributes heat evenly
- Reaches optimum temps up to 700°F
- Doubles as a wood-fired pizza oven
All of these rotisseries allow low and slow cooking while producing flavorful browning on the outside of the meat. They provide even heat distribution and self-basting capabilities for reliably tender and juicy eye round roast.
Recipe for Rotisserie Eye Round Roast
This recipe produces a flavorful and tender eye round roast using a rotisserie:
Ingredients
- 3 lb eye round roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
Instructions
- Trim excess fat from the roast.
- Make small slits around the roast using a knife and insert slivers of garlic into the slits.
- Coat all over with olive oil. Season with thyme, salt and pepper.
- Load onto the rotisserie rod and secure tightly at 1-2 inch intervals.
- Cook over indirect heat at 250°F, rotating occasionally. Cook until internal temp reaches 135°F, about 2 1⁄2 hours.
- Transfer to a cutting board and tent loosely with foil. Let rest 15 minutes.
- Slice against the grain to serve. Enjoy!
The savory garlic and herb flavors will infuse wonderfully into the meat as it slowly rotates. Be sure not to overcook to keep it tender and juicy.
Conclusion
Eye round roast can absolutely be a winning choice for rotisserie cooking. The key is using the right technique – seasoning well, cooking low and slow over indirect heat, and pulling it off once it hits a perfect medium rare internal temp. Follow these guidelines and eye round will turn out optimally tender and moist. The rotisserie method helps overcome the leanness of this cut by gently cooking and self-basting the meat. While it requires some special handling, with a little care eye round roast can be delicious and impressive when cooked on a rotisserie.