Steamship Round

[countyworker]

I'm cooking 3- 30lb. boneless beef steamship rounds for a church picnic, I usually coat the meat with course salt and pepper,let set for a couple of hours then sear on a hot grill,after searing I place it in a pan with chopped peppers,onions,celery,carrots,garlic some beef broth and cover and cook till inside temp of 140 degrees. grill temp 350-375 usually takes 3 or 4 hours.after I strain the juices and makes an excellant ajue. My question is has anyone else cooked them this way or share some other ways to do a steamship round. Thanks

[DUAYNE B]

Sounds tasty, but haven't done

[Pete Mazz]

If you're not smoking first I would cook slow first, then sear. I only take them to 125 as the roast will continue to cook after you take it off. Other than that, an injection of some sort, maybe beef broth or the commercial stuff like Fab B to boost flavor.

[coma44]

I smoked one last summer at 250 deg for 7+ hours took it off at 125 degrees. was near perfect. But mine was a 97 lb chunk.

Since I cooked it slow even the one side that came out medium well ish was good.

I rubbed mine with olive oil salt pepper and onion powder.