Eye of the Round Roast Recipes, Please!
How do I cook it rare but tender? |
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You are not allowed to cook with a broken arm. Sit down and order take out! 
Oh, and I don't know about the round  |
ok! I put it in the freezer for another time 
don't know what to do with it anyway lol |
| With Eye of the Round you want to make a Roast Beef.
I'll see if I can find you a recipe. EDIT: Joan says: Quote: A simple recipe for our handicapped chef:
Just lightly coat it with salt and coarsely ground black pepper ( rub it in!) and pop it into a shallow pan (ideally on a rack in the pan, if you have one) and pop it into the oven at 325°F. If you have a stay-in-the-meat thermometer, that's best. Otherwise after about 20 minutes per pound with a regular meat thermometer. Try to get the probe into the deepest part of the roast: 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done. If you don't have a thermometer, for a 5 to 8 pound roast try about 20 minutes (per pound) for medium rare, 23 for medium, 27 for well. The real hard part is going to come in slicing it. This is a very lean cut of meat, long and tubular, and needs to be sliced thin. If Richard can't slice it for you nice and thin like a roast beef needs to be sliced, keep it in the freezer! |
| Crock pot with veggies!!!!!!! It will be very tender, even though it's very lean. Lots of garlic, kosher salt, pepper, onions, green peppers, potatoes, carrots, some broth and a dash (very generous) of red wine! About 8 hours low. Easy Peasy! And won't heat up the house! |
| My grandma says the same thing as Joan, oven with salt and pepper, that's it.... It was always good that way too, but I prefer the crockpot especially for that cut. It always cooks nicer and falls apart, I love it that way but some prefer it to stay looking like a slice of roast beef in which case oven is better. |
| its a large roast so I will try it both ways by cutting in 2....
yum 2 ways. what I want is roast beef for dinner and sandwiches for lunch. yes I know must be sliced thin. got it guys thanks!!! |
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