On 2 Feb 2019 Cindy Hamilton wrote:
>On February 1, 2019 Sqwertz wrote:
>> On 31 Jan 2019 Terresa Coombs wrote:
>>
>> > I didn't even put my teeth in ... cooked at 325° for 2 hours then
>> > dropped down to 275° and threw in some halved taters and some carrots
>> > and cooked it a couple more .
>>
>> You gummed eye of round? What did you do, throw it in the food
>> processor after you cooked it? Because there's no way you can gum
>> EOR otherwise.
>>
>> -sw
>
>He made pot roast. Four hours in a covered pot is ample to tenderize
>eye of round.
>
>Cindy Hamilton

Actually NOT... I just tried it and it would never get tender,
actually got tougher, 'cause eye round contains zero internal fat and
simmering causes the proteins to seize. Finally I turned it into 3/8"
dice and stewed it for two hours and finally became passable to begin
a beef barley 'shroom soup... simmered another two hours the diced
meat became acceptible but not truly tender, however the soup was very
good. I'll never again braise eye round... it's only edible oven
roasted to no more than medium rare, cooled in the fridge, and sliced
paper thin, good for a cold roastbeef sandwich w/horsey sauce.
Originally I oven roasted that eyeround but it was too rare and my
wife wouldn't eat it, that's when decided on soup, that or a treat
for the critters.