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