Goomba38 wrote:
> Levelwave=A9 wrote:
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>> Oops, you're right. It's 'Eye of Round' not 'Chuck' and tubular as you=
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>> said @ $4.99 per pound. I bought 'Chuck' last week for my pot roast - =

>> that's where I got confused.
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> I've always found this one good, esp. leftover sliced paper thin.
> Goomba
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> * Exported from MasterCook *
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> Flavorful Beef Eye Round Roast
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> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories : Beef Main Dishes
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> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 1/2 pounds beef eye of round
> 1/4 cup soy sauce
> 1/4 cup dry sherry
> 1/4 cup lime juice
> 2 tablespoons cooking oil
> 1 tablespoon ginger root -- minced
> 1 tablespoon honey
> 2 cloves garlic -- minced
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> Combine soy sauce, sherry, lime juice, oil, ginger, honey and garlic. =

> Place roast in utility dish or plastic bag, add marinade, turning to=20
> coat. marinade in refridgerator 6-8 hours (or overnight) turning=20
> occasionally. Remove from marinade and roast on rack in open pan. =20
> Insert meat thermometer in thickest part. Roast in slow oven, 325=20
> degrees, until thermometer registers 135 degrees. Allow 20-22 min per =

> pound. Brush meat with reserved marinade during last 20 min of=20
> cooking. Carve into thin slices.

Couple things...

Pulling it out of the oven at 135=B0 will let it rise to near 150=B0 from=
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residual heat by the time it finishes resting. That's beyond medium.=20
Forget the time figures, there are too many variables for it to be=20
meaningful.

Don't brush the meat in the last few minutes with reserved marinade=20
unless you boil it first. It will be contaminated with surface=20
bacteria from the meat.

Eye round isn't a very tender piece of meat. It needs to be sliced=20
thin to be easily chewed.

Pastorio