On Thu, 01 Nov 2018 08:26:37 -0600, U.S. Janet B. wrote:

> the beef eye of round was perfect. I seasoned and wrapped tightly in
> plastic wrap and put in the fridge overnight. The roast was seasoned
> perfectly. I took temp and time from Steve and Ed. The meat was just
> so nice -- pink and soft. It will make great sandwich meat.
> Janet US

I was worried that even after going down to 250F that still may not
be low enough, when Graham's cite said 170F. I do rib roasts at
275F for evenly rare, so size shouldn't matter much.

The first and only EOR I bought when I moved out of the house in
1987 or so had a big, puss-filed cyst in it an inch in diameter.
Mother never bought or cooked them and I was still pretty green when
it came to meat (and most cooking), but I don't think that's
supposed to be there. I was slicing it raw to make beef jerky
(another first), so at least I didn't realize after I had cooked and
eaten some of it.

That's what I get for buying beef roasts at Fry's Electronics. I've
never bought an EOR since.

-sw