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Barbecued Eye of Round with a Pepper Crust

6 servings

Nutritional Facts Per Serving

41.6 g
4.9 g
0.9 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 258
  • Fat
    • Saturated   2.1 g
    • + Trans 
  • Cholesterol 80 mg
  • Sodium   294 mg
  • Carbohydrate 4.9 g
    • Fibre   0.9 g
    • Sugars  
  • Protein 41.6 g
    • Vitamin A 0 %
    • Vitamin C 3 %
    • Calcium 2 %
    • Iron 24 %


Preheat your barbecue to medium-high. Place the pepper and salt on a large plate. Brush the roast with olive oil. Roll the roast in the pepper and salt to coat. Set the beef on one side of the barbecue and sear on all sides. Close the lid and turn the heat off underneath the roast; leave the other side of the barbecue set to medium-high. Cook the beef until rare to medium rare, about 30 to 35 minutes, or until the centre of the meat registers 125 degrees F to 130 degrees F on an instant-read meat thermometer. (The time required to get to this temperature can vary depending on the thickness of your roast.)

Glaze the roast with hot barbecue sauce, set on a plate, tent with foil and rest 10 minutes before thinly slicing.

Note: Eye of round roasts, coated in coarsely cracked black pepper, are sometimes available in the meat department. If you find one, make sure to brush the roast with oil to prevent sticking, and then season it with salt.

Serving Suggestions

Serve the roast with a couple of side dishes created from recipes in our website collection, such as New Red and White Potato Salad, and Grilled Asparagus with Red Pepper Aioli.

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