On Fri, 2 Nov 2018 01:06:56 -0500, Sqwertz >
wrote:

>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

They also sold screen doors, didn't they? ;-)