[container] Using a brine is particularly valuable for leaner roasts originating from the round (round roast, bottom round roast, eye of round roast, rump roast). The brine helps the beef maintain moisture during cooking in a dry method environment (roasting, grilling). Essentially, the roast is not as prone to denaturing (i.e. squeezing out the water due to protein contraction) if it has been brined. Brining also imparts flavor.
Share your great taste! Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.
Brining helps lock in flavour and juices from the meat, as well as imparting fantastic flavours. Combined with a good sear of the meat prior to roasting, if you’ve never tried brining before this is going to change the way you eat roast beef!
Should you brine a roast before cooking?
Should you salt a roast before cooking?
How long should you brine beef?
Does brining work for beef?