For some inexpensive eating, grilled chuck eye roast is a good way to go. It's not the best part of the steer, but it's tender, juicy and chock full of flavor.
The main drawback of this type of beef roast is that it tends to be fatty. If you're watching your cholesterol intake, this is probably one to stay away from. (Go with a top round or a top sirloin roast instead) But if you don't mind the fat, definitely give this one a try.
The chuck eye is take from the center portion of the first five ribs, and is positioned directly in front of the loin.
Chuck eye is good eating, and because of the fat content will remain tender and juicy if cooked past medium done.
1 chuck eye
1 can of beer
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon garlic powder
Combine the beer, soy and Worcestershire sauce in a gallon freezer bag with the chuck roast. Refrigerate overnight to marinate.
Combine the dry seasonings. Remove the marinated chuck roast, draining well. Pat dry with paper towels. Season with the beef dry rub mixture, rubbing in well. Let the chuck eye rest at room temperature for one hour.
Preheat grill, set up for indirect grilling. Place the chuck eye on the grill, cooking until the internal temperature reaches 140-145ºF. Remove the grilled chuck roast and let it rest for 20-30 minutes before slicing and serving.
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