"zxcvbob" > wrote in message
...
> PENMART01 wrote:
>
> >>Levelwave writes:
> >>
> >>PENMART01 wrote:
> >>
> >>
> >>>This is not really possible... chuck is from the shoulder (fore
quarter)
> >>
> >>and
> >>
> >>>round is from the ass (hind quarter).
> >>
> >>Oops, you're right. It's 'Eye of Round' not 'Chuck' and tubular as you
> >>said @ $4.99 per pound. I bought 'Chuck' last week for my pot roast -
> >>that's where I got confused.
> >>
> >>My only problem if I choose to roast this is that I don't own a rack yet
> >>for my roasting pan (necessary?). I suppose I could fabricate one out of
> >>carrots...
> >
> >
> > You can fabricate a rack of sorts from crumpled aluminum foil... but eye
round
> > being so lean you really don't need a rack. Remove any silver skin but
leave
> > all the fat, hopefully the butcher left some. Tie every 2 inches,
season with
> > s n' p and coat lightly with oil. Preheat oven to 375F. Place roast fat
side
> > up on center shelf. Then after 10 minutes lower temperature to 325F.
For
> > med-rare roast 25 minutes per pound. Let stand 15 minutes and then with
a
> > sharp knife slice thin... no thicker than 1/32". Do not over cook.
Well done
> > eye round becomes shoe leather.
> >
> >
>
> If the butcher trimmed it too lean, and ~john doesn't have a larding
> needle, do you think draping bacon over the top before roasting would
> help much?
>
> Best regards,
> Bob

I've done that, but only just because! I didn't even know what I was
cooking or how to cook it, I only know it was eye of round. Sheldon, what's
the need to tie it every 2 inches? Does that hold in moisture?

kili