In article
>
,
Cindy Fuller > wrote:


> Sous vide might be okay for a tough cut of meat, but not eye round.
> It's one thing to roast it at a low temp (dry heat) and quite another to
> stew it in its own juices at low temp. This is another fad that will
> pass.

I've found eye of round to be a tough cut of meat. Perhaps I just got a
couple of bad ones. I roasted it to a medium rare, like I would tri
tip. It was *very* chewy. And isn't "stewed in its own juices" just
about like pot roast? That will make the toughest meat tender.

--
Dan Abel
Petaluma, California USA