Sheldon wrote:
>
> Dan Abel wrote:
> > In article >,
> > "Bob (this one)" > wrote:
> >
> >
> > > Eye round isn't a good roasting cut. It's barely acceptable for a dry
> > > roast, and then only if it's sliced very thinly. Moron Shecky talks
> > > through his sphincter as usual.
> >
> >
> > It's a good cut to roast for those that like it. Remember that Sheldon
> > advocates roasting chuck steak, also.
> >
> > People roast flank steak also, I think.
> >
> > I know where eye of round belongs, for me...in the meat case at the
> > store! I sure looks like it *ought* to be good, which is why I bought
> > it once.
>
> Eye round certainly is good, can be prepared many ways, but braising it
> is for the pinheaded know-nothings. Eye round is probably the best
> beef bargain there is. And anyone complains about having to slice it
> thin... it's the easiest roast to cave thin there is... if you can't
> carve eye round thin you may as well turn in your knife because then
> you can't carve any roast.

I roasted one a few weeks ago and sliced it really thin....it turned
out great. I didn't marinate, but did season before roasting. It was a
three pound roast so we had enough for cold sandwiches for a couple of
days. ....Sharon