Appears in Cook's Country June/July 2013
Slow-roasting beef on the grill is easy with pricey cuts. But could we make it work with bargain beef?
To turn an inexpensive cut into a tender, flavorful roast, we start by slow-cooking an eye-round roast over indirect heat on the cooler side of the grill. To moderate the temperature even more, we create a foil shield around the meat. Herbs...