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

>Levelwave
>
>I've got about a 2-3 lb Chuck Eye of Round in the fridge waiting to be
>cooked.

This is not really possible... chuck is from the shoulder (fore quarter) and
round is from the ass (hind quarter).

Chuck makes excellent pot roast but terrible oven roast beef.
Eye round makes excellent oven roast beef but terrible pot roast.

Which cut do you have?
Hint: eye round is kinda cigar shaped.

Once we determine exactly which cut you have than I can elaborate on cooking
methodology.

>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...


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

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

In article >, Levelwave(C)
> wrote:

> 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 wouldn't be the first person to use veggies as a roasting rack.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Levelwave© wrote:

> 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.

I've always found this one good, esp. leftover
sliced paper thin.
Goomba

* Exported from MasterCook *

Flavorful Beef Eye Round Roast

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes

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

Combine soy sauce, sherry, lime juice, oil,
ginger, honey and garlic. Place roast in utility
dish or plastic bag, add marinade, turning to
coat. marinade in refridgerator 6-8 hours (or
overnight) turning occasionally. Remove from
marinade and roast on rack in open pan. Insert
meat thermometer in thickest part. Roast in slow
oven, 325 degrees, until thermometer registers 135
degrees. Allow 20-22 min per pound. Brush meat
with reserved marinade during last 20 min of
cooking. Carve into thin slices.

Goomba38 wrote:
> Levelwave=A9 wrote:
>=20
>> Oops, you're right. It's 'Eye of Round' not 'Chuck' and tubular as you=
=20
>> said @ $4.99 per pound. I bought 'Chuck' last week for my pot roast - =

>> that's where I got confused.
>=20
> I've always found this one good, esp. leftover sliced paper thin.
> Goomba
>=20
> * Exported from MasterCook *
>=20
> Flavorful Beef Eye Round Roast
>=20
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories : Beef Main Dishes
>=20
> 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
>=20
> 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=
=20
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

Goomba38 wrote:
> Levelwave=A9 wrote:
>=20
>> Oops, you're right. It's 'Eye of Round' not 'Chuck' and tubular as you=
=20
>> said @ $4.99 per pound. I bought 'Chuck' last week for my pot roast - =

>> that's where I got confused.
>=20
> I've always found this one good, esp. leftover sliced paper thin.
> Goomba
>=20
> * Exported from MasterCook *
>=20
> Flavorful Beef Eye Round Roast
>=20
> Recipe By :
> Serving Size : 1 Preparation Time :0:00
> Categories : Beef Main Dishes
>=20
> 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
>=20
> 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=
=20
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

>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.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

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

"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

zxcvbob wrote:
> PENMART01 wrote:
>=20
>>> Levelwave writes:
>>>=20
>>> PENMART01 wrote:
>>>=20
>>>=20
>>>> This is not really possible... chuck is from the shoulder=20
>>>> (fore quarter) and round is from the ass (hind quarter).
>>>=20
>>>=20
>>> 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=20
>>> my pot roast - that's where I got confused.
>>>=20
>>> 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=20
>>> fabricate one out of carrots...
>>=20
>> You can fabricate a rack of sorts from crumpled aluminum foil...=20
>> but eye round being so lean you really don't need a rack.

For roasting, it should be up off the pan. Otherwise, it's frying on
the hot metal. That results in a tough shell on the bottom.

>> 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.

The eye of the round is an internal cut with virtually no fat in its
natural state. In the case of a solid muscle, there's no good reason
to tie it as butcher's ties are to hold together loose pieces of meat.
Since there's little internal marbling nd no real fat cap, it will
profit from added fat. Both barding and larding can help. Larding is
putting fat *inside* the meat. I do it any of several ways, but an
easy one is to cut strips of bacon in half both length and widthwise.
Lay a few of them on plastic wrap on a cookie sheet and freeze them
hard. Clean your sharpening steel and poke holes all the way through
the meat about 2" apart from side to side. When the bacon is frozen,
simply push the sticks of it through the roast. Barding is putting fat
on the outside. Bacon or fatback or any other fat slices or strips
will work for this. Drape them over the roast to cover and leave them
there through the whole cook. When it's done, drain most of the fat
from the roasting pan and pour in a little wine to deglaze and use
that for pan gravy, thickened or not. Chop the cooked bacon and add it
to the gravy.

Cooking to time is absurd. The variables include the starting temp of
the meat, the accuracy of the oven, the nature of the cooking vessel,
how many times the door is opened, etc.

For med rare, cook to 125-130=B0 measured in the center, preferably with
a quick read thermometer.

Almost nobody can cut consistent 1/32" cuts with home equipment. And
it's a silly and needless suggestion. The meat will be somewhat chewy,
but hardly worthy of this kind of hyperfastidious treatment.

> If the butcher trimmed it too lean, and ~john doesn't have a=20
> larding needle, do you think draping bacon over the top before=20
> roasting would help much?

Yep. It sure would.

Pastorio

"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

zxcvbob wrote:
> PENMART01 wrote:
>=20
>>> Levelwave writes:
>>>=20
>>> PENMART01 wrote:
>>>=20
>>>=20
>>>> This is not really possible... chuck is from the shoulder=20
>>>> (fore quarter) and round is from the ass (hind quarter).
>>>=20
>>>=20
>>> 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=20
>>> my pot roast - that's where I got confused.
>>>=20
>>> 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=20
>>> fabricate one out of carrots...
>>=20
>> You can fabricate a rack of sorts from crumpled aluminum foil...=20
>> but eye round being so lean you really don't need a rack.

For roasting, it should be up off the pan. Otherwise, it's frying on
the hot metal. That results in a tough shell on the bottom.

>> 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.

The eye of the round is an internal cut with virtually no fat in its
natural state. In the case of a solid muscle, there's no good reason
to tie it as butcher's ties are to hold together loose pieces of meat.
Since there's little internal marbling nd no real fat cap, it will
profit from added fat. Both barding and larding can help. Larding is
putting fat *inside* the meat. I do it any of several ways, but an
easy one is to cut strips of bacon in half both length and widthwise.
Lay a few of them on plastic wrap on a cookie sheet and freeze them
hard. Clean your sharpening steel and poke holes all the way through
the meat about 2" apart from side to side. When the bacon is frozen,
simply push the sticks of it through the roast. Barding is putting fat
on the outside. Bacon or fatback or any other fat slices or strips
will work for this. Drape them over the roast to cover and leave them
there through the whole cook. When it's done, drain most of the fat
from the roasting pan and pour in a little wine to deglaze and use
that for pan gravy, thickened or not. Chop the cooked bacon and add it
to the gravy.

Cooking to time is absurd. The variables include the starting temp of
the meat, the accuracy of the oven, the nature of the cooking vessel,
how many times the door is opened, etc.

For med rare, cook to 125-130=B0 measured in the center, preferably with
a quick read thermometer.

Almost nobody can cut consistent 1/32" cuts with home equipment. And
it's a silly and needless suggestion. The meat will be somewhat chewy,
but hardly worthy of this kind of hyperfastidious treatment.

> If the butcher trimmed it too lean, and ~john doesn't have a=20
> larding needle, do you think draping bacon over the top before=20
> roasting would help much?

Yep. It sure would.

Pastorio

PENMART01 wrote:


> 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.


It's in the oven now with a Probe set for 125F... There was a very thin
layer of fat left on one side, 'bout as thick as 3 papers towels... I'll
post an update on how she turned out soon... thanks

~john

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

PENMART01 wrote:


> 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.


It's in the oven now with a Probe set for 125F... There was a very thin
layer of fat left on one side, 'bout as thick as 3 papers towels... I'll
post an update on how she turned out soon... 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

Levelwave© wrote:

> 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.

I've always found this one good, esp. leftover
sliced paper thin.
Goomba

* Exported from MasterCook *

Flavorful Beef Eye Round Roast

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes

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

Combine soy sauce, sherry, lime juice, oil,
ginger, honey and garlic. Place roast in utility
dish or plastic bag, add marinade, turning to
coat. marinade in refridgerator 6-8 hours (or
overnight) turning occasionally. Remove from
marinade and roast on rack in open pan. Insert
meat thermometer in thickest part. Roast in slow
oven, 325 degrees, until thermometer registers 135
degrees. Allow 20-22 min per pound. Brush meat
with reserved marinade during last 20 min of
cooking. Carve into thin slices.

>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.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >, Levelwave(C)
> wrote:

> 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 wouldn't be the first person to use veggies as a roasting rack.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

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

On Thu, 23 Sep 2004 19:10:37 -0500, Levelwave© >
wrote:

>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

I've posted this a few times.

[begin quote]

I got an eye of round roast, poked holes in it with a knife, and
stuffed it with slivers of garlic. Much garlic. No more garlic than
that, even. The plan was to cook it outside to avoid heating the
house with stove/oven fires.

Then I made a marinade of:

1/4 cup brown sugar
6-8 pepper corns
2 cloves
2 dried chiles (medium hot, red ones like japones)
1 stalk lemongrass, minced
juice of 2 limes
1 Tblsp nuoc mam
1/4 lime with zest, minced
(approximate measures)

All this was buzzed in the blender and poured over the garlicky beef.

I drank one glass of water and opened a beer.

I grilled the roast to an internal temp of 125-130F

While it was grilling, I sliced radishes, red onion, and cucumber.
Put these into a bowl and splashed them with rice wine vinegar. Then
I made a vinaigrette of fresh basil (almost burned up, but still there
in spots of the garden), fresh mint (bullet proof, that mint), fresh
red chiles (medium hot hybrid), lime juice, nuoc mam, and olive oil.
Just before the meat was hot enough in the center, I put a trimmed
bunch of green onions on to char them moderately. As the meat rested,
I heated a couple of loaves of French bread on the grill.

I sliced the beef as thin as possible and invited the family to make
sandwiches with lettuce, the cooled beef, the marinated veg, the green
onoins, and the vinaigrette.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

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

~john

Levelwave© wrote:
>
> So I take it traditional Roast Beef is the only thing this cut of meat
> is good for...

Sounds right to me, that's why I don't buy it. Once I did, and I
roasted it to rare and toasted some rye bread and got some store
bought roast beef gravy and made nice open faced sandwiches. They
were quite good. However, I am not fond of lean cuts of beef in
general.

nancy

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

On Thu, 23 Sep 2004 19:10:37 -0500, Levelwave© >
wrote:

>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

I've posted this a few times.

[begin quote]

I got an eye of round roast, poked holes in it with a knife, and
stuffed it with slivers of garlic. Much garlic. No more garlic than
that, even. The plan was to cook it outside to avoid heating the
house with stove/oven fires.

Then I made a marinade of:

1/4 cup brown sugar
6-8 pepper corns
2 cloves
2 dried chiles (medium hot, red ones like japones)
1 stalk lemongrass, minced
juice of 2 limes
1 Tblsp nuoc mam
1/4 lime with zest, minced
(approximate measures)

All this was buzzed in the blender and poured over the garlicky beef.

I drank one glass of water and opened a beer.

I grilled the roast to an internal temp of 125-130F

While it was grilling, I sliced radishes, red onion, and cucumber.
Put these into a bowl and splashed them with rice wine vinegar. Then
I made a vinaigrette of fresh basil (almost burned up, but still there
in spots of the garden), fresh mint (bullet proof, that mint), fresh
red chiles (medium hot hybrid), lime juice, nuoc mam, and olive oil.
Just before the meat was hot enough in the center, I put a trimmed
bunch of green onions on to char them moderately. As the meat rested,
I heated a couple of loaves of French bread on the grill.

I sliced the beef as thin as possible and invited the family to make
sandwiches with lettuce, the cooled beef, the marinated veg, the green
onoins, and the vinaigrette.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

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

>Levelwave
>
>I've got about a 2-3 lb Chuck Eye of Round in the fridge waiting to be
>cooked.

This is not really possible... chuck is from the shoulder (fore quarter) and
round is from the ass (hind quarter).

Chuck makes excellent pot roast but terrible oven roast beef.
Eye round makes excellent oven roast beef but terrible pot roast.

Which cut do you have?
Hint: eye round is kinda cigar shaped.

Once we determine exactly which cut you have than I can elaborate on cooking
methodology.

>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...


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

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

~john