In article >,
Levelwave(C) > wrote:

> So I take it traditional Roast Beef is the only thing this cut of meat
> is good for...
>
> ~john

Nah, it's also good slivered thin for stir fry... or making your own
fresh ground beef and grilled in the Foreman. :-)

Minute steaks for pita sandwiches...... MMMMmmmmmmmmm..............
Pound it first.

K.
--
Sprout the MungBean to reply

"One man's god is another man's devil (and vice versa) as far as
I'm concerned." --Delta Nine

I dry roast eye of the round. 500* for 30 min with 1/2 inch water in bottom
of pan and meat on a trivet. When the timer goes off reduce heat to 275 and
cook for 1 1/4 to 1 1/2 hours. A meat thermometer should register about
150. Remove from oven and wrap in foil to let the meat rest. Great time to
make the gravy, cook the veg and potatoes.

"Levelwave©" > wrote in message
...
> I've got about a 2-3 lb Chuck Eye of Round in the fridge waiting to be
> cooked. What I don't want is a Pot Roast (braised, whatever) with carrots
> and potatoes. What's my options here? Besides a basic dry oven roast
> (which I haven't tried yet, is it worth it?), what would you guys suggest?
> I'm kind of a n00b when it comes to this cut of meat...
>
> thanks!
>
> ~john

$4.99 lb!!! I paid only 2.99 here where I am in Canada.

"Levelwave©" > wrote in message
...
> 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...
>
> ~john

Ummm, you're repeating yourself. Oven. 500*. 30 min. 275* 1 1/4 to 1 1/2
hour. Internal temp 55*.

"Levelwave©" > wrote in message
...
> I've got about a 2-3 lb Chuck Eye of Round in the fridge waiting to be
> cooked. What I don't want is a Pot Roast (braised, whatever) with carrots
> and potatoes. What's my options here? Besides a basic dry oven roast
> (which I haven't tried yet, is it worth it?), what would you guys suggest?
> I'm kind of a n00b when it comes to this cut of meat...
>
> thanks!
>
> ~john