Grill Once and Eat Three Times!
With the weather still co-operating you can grill up this delicious eye of round roast and serve up 3 different dinners from it. Soup, sandwiches and of course the classic meat and potatoes with gravy of course!
Grilled Eye of Round Roast
Buy a larger roast and reap the rewards! Grill up this tasty eye of round and divide it up to create 3 delicious meals for you friends and family. Once grilled, slice or chop up the roast and freeze leftovers to use in other recipes.
1/2 cup (125 mL) zesty Italian salad dressing
2 tbsp (30 mL) Dijon mustard
1 tsp (5 mL) each salt and pepper
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) each garlic and onion powder
1 eye of round roast (about 3 lb/1.5 kg)
In a bowl, whisk together salad dressing, mustard, salt, pepper, thyme, garlic and onion powder; set aside.
Pierce roast all over with a fork; place in large sealable freezer bag. Pour salad dressing mixture into bag and seal. Refrigerate for at least 4 hours or up to 24 hours.
Place a drip pan, with 1 inch (2.5 cm) of water under grill. Preheat grill to about 400ºF (200ºC), using medium-high heat. Discard marinade and place roast directly on grill over drip pan. Turn heat off under the roast. Close lid and grill for about 1 1/2 hours or until thermometer inserted in centre reads 140ºF (60ªC) for medium rare.
Remove roast to cutting board; cover with foil and let stand 10 minutes before carving as desired.
3 Ways on How to use your Grilled Roast:
Meat and Potatoes: Serve up slices of roast alongside mashed potatoes and drizzled with your favourite gravy or beef jus.
Sandwiches: Slice the roast thinly and pile it high on your favourite bread with horseradish or garlic mayonnaise.
Soup: Chop up roast and make your favourite vegetable soup. Stir in the beef near the end of cooking to heat up and enjoy!