In the oven as I type , after a nice hot sear on the stove top followed
by deglazing with some red wine and water . Slow cooker is OK , but
today I was in the mood for an oven baked roast . I'm using my Guardian
heavy aluminum roasting pan with lid , at 325° . Don't know if it's a
"family heirloom" but the pan came from my mother in law . Does a
damfine job on whole chickens too . I haven't decided whether to add
taters and carrots to the roast or make some parsleyed potatoes and a
veggie on the stove top .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 1/31/2019 4:09 PM, Ed Pawlowski wrote:
> On 1/31/2019 4:40 PM, Terry Coombs wrote:
>> In the oven as I type , after a nice hot sear on the stove top
>> followed by deglazing with some red wine and water . Slow cooker is
>> OK , but today I was in the mood for an oven baked roast . I'm using
>> my Guardian heavy aluminum roasting pan with lid , at 325° . Don't
>> know if it's a "family heirloom" but the pan came from my mother in
>> law . Does a damfine job on whole chickens too . I haven't decided
>> whether to add taters and carrots to the roast or make some parsleyed
>> potatoes and a veggie on the stove top .
>>
>
> Do you use the lid?
>
> There are many ways of roasting, but what I have come to like is a
> shallow pan with the meat mostly exposed and convection on.Â* I also
> use higher temperatures, like 400 to 425.
>
> Comes down to personal preference, we like the outer crustier ring on
> a rib roast be be pretty well done and a pinkish medium rare inside.
> Others like to slow roast and have it more uniform.

Â* I'm a low-n-slow kinda guy ... this is an eye of round IIRC (shoulda
marked each package ...) and needs the moist heat with the lid on . I
did sear it pretty good before I put it in the oven . That's where the
flavor I want comes from .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 1/31/2019 5:19 PM, Terry Coombs wrote:
> On 1/31/2019 4:09 PM, Ed Pawlowski wrote:
>> On 1/31/2019 4:40 PM, Terry Coombs wrote:
>>> In the oven as I type , after a nice hot sear on the stove top
>>> followed by deglazing with some red wine and water . Slow cooker is
>>> OK , but today I was in the mood for an oven baked roast . I'm using
>>> my Guardian heavy aluminum roasting pan with lid , at 325° . Don't
>>> know if it's a "family heirloom" but the pan came from my mother in
>>> law . Does a damfine job on whole chickens too . I haven't decided
>>> whether to add taters and carrots to the roast or make some parsleyed
>>> potatoes and a veggie on the stove top .
>>>
>>
>> Do you use the lid?
>>
>> There are many ways of roasting, but what I have come to like is a
>> shallow pan with the meat mostly exposed and convection on.Â* I also
>> use higher temperatures, like 400 to 425.
>>
>> Comes down to personal preference, we like the outer crustier ring on
>> a rib roast be be pretty well done and a pinkish medium rare inside.
>> Others like to slow roast and have it more uniform.
>
> Â* I'm a low-n-slow kinda guy ... this is an eye of round IIRC (shoulda
> marked each package ...) and needs the moist heat with the lid on . I
> did sear it pretty good before I put it in the oven . That's where the
> flavor I want comes from .
>
I have tp try an eye again/ I like it but have not had a lot of success
so stopped trying. I can see the low and slow for it though. I should
try again.

On Thu, 31 Jan 2019 16:19:34 -0600, Terry Coombs >
wrote:

>On 1/31/2019 4:09 PM, Ed Pawlowski wrote:
>> On 1/31/2019 4:40 PM, Terry Coombs wrote:
>>> In the oven as I type , after a nice hot sear on the stove top
>>> followed by deglazing with some red wine and water . Slow cooker is
>>> OK , but today I was in the mood for an oven baked roast . I'm using
>>> my Guardian heavy aluminum roasting pan with lid , at 325° . Don't
>>> know if it's a "family heirloom" but the pan came from my mother in
>>> law . Does a damfine job on whole chickens too . I haven't decided
>>> whether to add taters and carrots to the roast or make some parsleyed
>>> potatoes and a veggie on the stove top .
>>>
>>
>> Do you use the lid?
>>
>> There are many ways of roasting, but what I have come to like is a
>> shallow pan with the meat mostly exposed and convection on.* I also
>> use higher temperatures, like 400 to 425.
>>
>> Comes down to personal preference, we like the outer crustier ring on
>> a rib roast be be pretty well done and a pinkish medium rare inside.
>> Others like to slow roast and have it more uniform.
>
> * I'm a low-n-slow kinda guy ... this is an eye of round IIRC (shoulda
>marked each package ...) and needs the moist heat with the lid on . I
>did sear it pretty good before I put it in the oven . That's where the
>flavor I want comes from .

You don't say which cut of meat... a hilly billy like you I can only
assume roadkill, probably skunk.

Terry Coombs wrote:
> In the oven as I type , after a nice hot sear on the stove top followed
> by deglazing with some red wine and water . Slow cooker is OK , but
> today I was in the mood for an oven baked roast . I'm using my Guardian
> heavy aluminum roasting pan with lid , at 325° . Don't know if it's a
> "family heirloom" but the pan came from my mother in law . Does a
> damfine job on whole chickens too . I haven't decided whether to add
> taters and carrots to the roast or make some parsleyed potatoes and a
> veggie on the stove top .
>

Sounds delicious.

But yoose are gonna catch hell from old Popeye. I noticed several things
that he will find completely unacceptable.

The admiral will be here soon, so GOOD LUCK!

On 1/31/2019 7:30 PM, wrote:
> On Thu, 31 Jan 2019 16:19:34 -0600, Terry Coombs >
> wrote:

>> Â* I'm a low-n-slow kinda guy ... this is an eye of round

>
> You don't say which cut of meat... a hilly billy like you I can only
> assume roadkill, probably skunk.
>

wrote:
> On Thu, 31 Jan 2019 16:19:34 -0600, Terry Coombs >
> wrote:
>
>> On 1/31/2019 4:09 PM, Ed Pawlowski wrote:
>>> On 1/31/2019 4:40 PM, Terry Coombs wrote:
>>>> In the oven as I type , after a nice hot sear on the stove top
>>>> followed by deglazing with some red wine and water . Slow cooker is
>>>> OK , but today I was in the mood for an oven baked roast . I'm using
>>>> my Guardian heavy aluminum roasting pan with lid , at 325° . Don't
>>>> know if it's a "family heirloom" but the pan came from my mother in
>>>> law . Does a damfine job on whole chickens too . I haven't decided
>>>> whether to add taters and carrots to the roast or make some parsleyed
>>>> potatoes and a veggie on the stove top .
>>>>
>>>
>>> Do you use the lid?
>>>
>>> There are many ways of roasting, but what I have come to like is a
>>> shallow pan with the meat mostly exposed and convection on. I also
>>> use higher temperatures, like 400 to 425.
>>>
>>> Comes down to personal preference, we like the outer crustier ring on
>>> a rib roast be be pretty well done and a pinkish medium rare inside.
>>> Others like to slow roast and have it more uniform.
>>
>> I'm a low-n-slow kinda guy ... this is an eye of round IIRC (shoulda
>> marked each package ...) and needs the moist heat with the lid on . I
>> did sear it pretty good before I put it in the oven . That's where the
>> flavor I want comes from .
>
> You don't say which cut of meat... a hilly billy like you I can only
> assume roadkill, probably skunk.
>

Give up Popeye. Can't yoose see he ain't ***? Yoose ain't gonna get to
give the man a blow job.

On 1/31/2019 6:06 PM, Ed Pawlowski wrote:
> On 1/31/2019 5:19 PM, Terry Coombs wrote:
>> On 1/31/2019 4:09 PM, Ed Pawlowski wrote:
>>> On 1/31/2019 4:40 PM, Terry Coombs wrote:
>>>> In the oven as I type , after a nice hot sear on the stove top
>>>> followed by deglazing with some red wine and water . Slow cooker is
>>>> OK , but today I was in the mood for an oven baked roast . I'm
>>>> using my Guardian heavy aluminum roasting pan with lid , at 325° .
>>>> Don't know if it's a "family heirloom" but the pan came from my
>>>> mother in law . Does a damfine job on whole chickens too . I
>>>> haven't decided whether to add taters and carrots to the roast or
>>>> make some parsleyed potatoes and a veggie on the stove top .
>>>>
>>>
>>> Do you use the lid?
>>>
>>> There are many ways of roasting, but what I have come to like is a
>>> shallow pan with the meat mostly exposed and convection on.Â* I also
>>> use higher temperatures, like 400 to 425.
>>>
>>> Comes down to personal preference, we like the outer crustier ring
>>> on a rib roast be be pretty well done and a pinkish medium rare
>>> inside. Others like to slow roast and have it more uniform.
>>
>> Â*Â* I'm a low-n-slow kinda guy ... this is an eye of round IIRC
>> (shoulda marked each package ...) and needs the moist heat with the
>> lid on . I did sear it pretty good before I put it in the oven .
>> That's where the flavor I want comes from .
>>
> I have tp try an eye again/Â* I like it but have not had a lot of
> success so stopped trying.Â* I can see the low and slow for it though.Â*
> I should try again.

Â*I didn't even put my teeth in ... cooked at 325° for 2 hours then
dropped down to 275° and threw in some halved taters and some carrots
and cooked it a couple more .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 1/31/2019 8:38 PM, Hank Rogers wrote:
> wrote:
>> On Thu, 31 Jan 2019 16:19:34 -0600, Terry Coombs >
>> wrote:
>>
>>> On 1/31/2019 4:09 PM, Ed Pawlowski wrote:
>>>> On 1/31/2019 4:40 PM, Terry Coombs wrote:
>>>>> In the oven as I type , after a nice hot sear on the stove top
>>>>> followed by deglazing with some red wine and water . Slow cooker is
>>>>> OK , but today I was in the mood for an oven baked roast . I'm using
>>>>> my Guardian heavy aluminum roasting pan with lid , at 325° . Don't
>>>>> know if it's a "family heirloom" but the pan came from my mother in
>>>>> law . Does a damfine job on whole chickens too . I haven't decided
>>>>> whether to add taters and carrots to the roast or make some parsleyed
>>>>> potatoes and a veggie on the stove top .
>>>>>
>>>>
>>>> Do you use the lid?
>>>>
>>>> There are many ways of roasting, but what I have come to like is a
>>>> shallow pan with the meat mostly exposed and convection on. I also
>>>> use higher temperatures, like 400 to 425.
>>>>
>>>> Comes down to personal preference, we like the outer crustier ring on
>>>> a rib roast be be pretty well done and a pinkish medium rare inside.
>>>> Others like to slow roast and have it more uniform.
>>>
>>> Â*Â* I'm a low-n-slow kinda guy ... this is an eye of round IIRC (shoulda
>>> marked each package ...) and needs the moist heat with the lid on . I
>>> did sear it pretty good before I put it in the oven . That's where the
>>> flavor I want comes from .
>>
>> You don't say which cut of meat... a hilly billy like you I can only
>> assume roadkill, probably skunk.
>>
>
> Give up Popeye. Can't yoose see he ain't ***? Yoose ain't gonna get to
> give the man a blow job.
>
>
Â* Ewe !

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 1/31/2019 7:05 PM, Hank Rogers wrote:
> Terry Coombs wrote:
>> In the oven as I type , after a nice hot sear on the stove top followed
>> by deglazing with some red wine and water . Slow cooker is OK , but
>> today I was in the mood for an oven baked roast . I'm using my Guardian
>> heavy aluminum roasting pan with lid , at 325° . Don't know if it's a
>> "family heirloom" but the pan came from my mother in law . Does a
>> damfine job on whole chickens too . I haven't decided whether to add
>> taters and carrots to the roast or make some parsleyed potatoes and a
>> veggie on the stove top .
>>
>
> Sounds delicious.
>
> But yoose are gonna catch hell from old Popeye. I noticed several
> things that he will find completely unacceptable.
>
> The admiral will be here soon, so GOOD LUCK!
>
>
Â* I'm beginning to find him amusing . Shit , half of what I post is to
stroke him . Someday he may learn to nuke corn dogs , but I have my
doubts he can go much beyond that .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 1 Feb 2019, Terry Coombs wrote
(in article >):

> On 1/31/2019 6:06 PM, Ed Pawlowski wrote:
> > On 1/31/2019 5:19 PM, Terry Coombs wrote:
> > > On 1/31/2019 4:09 PM, Ed Pawlowski wrote:
> > > > On 1/31/2019 4:40 PM, Terry Coombs wrote:
> > > > > In the oven as I type , after a nice hot sear on the stove top
> > > > > followed by deglazing with some red wine and water . Slow cooker is
> > > > > OK , but today I was in the mood for an oven baked roast . I'm
> > > > > using my Guardian heavy aluminum roasting pan with lid , at 325° .
> > > > > Don't know if it's a "family heirloom" but the pan came from my
> > > > > mother in law . Does a damfine job on whole chickens too . I
> > > > > haven't decided whether to add taters and carrots to the roast or
> > > > > make some parsleyed potatoes and a veggie on the stove top .
> > > >
> > > > Do you use the lid?
> > > >
> > > > There are many ways of roasting, but what I have come to like is a
> > > > shallow pan with the meat mostly exposed and convection on. I also
> > > > use higher temperatures, like 400 to 425.
> > > >
> > > > Comes down to personal preference, we like the outer crustier ring
> > > > on a rib roast be be pretty well done and a pinkish medium rare
> > > > inside. Others like to slow roast and have it more uniform.
> > >
> > > I'm a low-n-slow kinda guy ... this is an eye of round IIRC
> > > (shoulda marked each package ...) and needs the moist heat with the
> > > lid on . I did sear it pretty good before I put it in the oven .
> > > That's where the flavor I want comes from .
> > I have tp try an eye again/ I like it but have not had a lot of
> > success so stopped trying. I can see the low and slow for it though.
> > I should try again.
>
> I didn't even put my teeth in ... cooked at 325° for 2 hours then
> dropped down to 275° and threw in some halved taters and some carrots
> and cooked it a couple more .

Sounds wonderful. I hope you made gravy.

On 2/1/2019 6:48 AM, Fruitiest of Fruitcakes wrote:
> On 1 Feb 2019, Terry Coombs wrote
> (in article >):
>
>> On 1/31/2019 6:06 PM, Ed Pawlowski wrote:
>>> On 1/31/2019 5:19 PM, Terry Coombs wrote:
>>>> On 1/31/2019 4:09 PM, Ed Pawlowski wrote:
>>>>> On 1/31/2019 4:40 PM, Terry Coombs wrote:
>>>>>> In the oven as I type , after a nice hot sear on the stove top
>>>>>> followed by deglazing with some red wine and water . Slow cooker is
>>>>>> OK , but today I was in the mood for an oven baked roast . I'm
>>>>>> using my Guardian heavy aluminum roasting pan with lid , at 325° .
>>>>>> Don't know if it's a "family heirloom" but the pan came from my
>>>>>> mother in law . Does a damfine job on whole chickens too . I
>>>>>> haven't decided whether to add taters and carrots to the roast or
>>>>>> make some parsleyed potatoes and a veggie on the stove top .
>>>>> Do you use the lid?
>>>>>
>>>>> There are many ways of roasting, but what I have come to like is a
>>>>> shallow pan with the meat mostly exposed and convection on. I also
>>>>> use higher temperatures, like 400 to 425.
>>>>>
>>>>> Comes down to personal preference, we like the outer crustier ring
>>>>> on a rib roast be be pretty well done and a pinkish medium rare
>>>>> inside. Others like to slow roast and have it more uniform.
>>>> I'm a low-n-slow kinda guy ... this is an eye of round IIRC
>>>> (shoulda marked each package ...) and needs the moist heat with the
>>>> lid on . I did sear it pretty good before I put it in the oven .
>>>> That's where the flavor I want comes from .
>>> I have tp try an eye again/ I like it but have not had a lot of
>>> success so stopped trying. I can see the low and slow for it though.
>>> I should try again.
>> I didn't even put my teeth in ... cooked at 325° for 2 hours then
>> dropped down to 275° and threw in some halved taters and some carrots
>> and cooked it a couple more .
> Sounds wonderful. I hope you made gravy.
>
>
Â* Not this time . Sometimes I like to just smash the taters on my plate
and soak 'em with the au jus . And it was very tasty ! There is enough
meat and au jus left over to make some more French Dip sandwiches .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 2/1/2019 8:05 AM, Terry Coombs wrote:

> Â*There is enough
> meat and au jus left over to make some more French Dip sandwiches .
>

Uh oh, sounds like you are breaking some rules there.

On 2/1/2019 8:33 AM, Ed Pawlowski wrote:
> On 2/1/2019 8:05 AM, Terry Coombs wrote:
>
>> Â*Â*There is enough meat and au jus left over to make some more French
>> Dip sandwiches .
>>
>
> Uh oh, sounds like you are breaking some rules there.

Â* I've always been somewhat of a renegade and a scofflaw ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Thu, 31 Jan 2019 23:21:55 -0600, Terry Coombs wrote:

> *I didn't even put my teeth in ... cooked at 325° for 2 hours then
> dropped down to 275° and threw in some halved taters and some carrots
> and cooked it a couple more .

You gummed eye of round? What did you do, throw it in the food
processor after you cooked it? Because there's no way you can gum
EOR otherwise.

-sw

On Fri, 1 Feb 2019 09:33:46 -0500, Ed Pawlowski wrote:

> On 2/1/2019 8:05 AM, Terry Coombs wrote:
>
>> *There is enough
>> meat and au jus left over to make some more French Dip sandwiches .
>>
>
> Uh oh, sounds like you are breaking some rules there.

Real roost beef with it's own jus would qualify for a proper French
Dip. Provided you put it on a French baguette or sub roll.

-sw

writes:
>On 1/31/2019 7:30 PM, wrote:
>> On Thu, 31 Jan 2019 16:19:34 -0600, Terry Coombs >
>> wrote:
>
>>> A I'm a low-n-slow kinda guy ... this is an eye of round
>
>>
>> You don't say which cut of meat... a hilly billy like you I can only
>> assume roadkill, probably skunk.


no fair, Ed - it's not Sheldon's fault the screen's so blurry

On 1/31/2019 4:40 PM, Terry Coombs wrote:
> In the oven as I type , after a nice hot sear on the stove top followed
> by deglazing with some red wine and water . Slow cooker is OK , but
> today I was in the mood for an oven baked roast . I'm using my Guardian
> heavy aluminum roasting pan with lid , at 325° . Don't know if it's a
> "family heirloom" but the pan came from my mother in law . Does a
> damfine job on whole chickens too . I haven't decided whether to add
> taters and carrots to the roast or make some parsleyed potatoes and a
> veggie on the stove top .
>
Just a personal preference but with oven roasted beef I would rather not
have potatoes or the other vegetables cooked in any sort of liquid
unless I'm making a stew. I'd cook and serve them on the side.

Jill

On Friday, February 1, 2019 at 11:00:35 AM UTC-5, Sqwertz wrote:
> On Thu, 31 Jan 2019 23:21:55 -0600, Terry Coombs wrote:
>
> > Â*I didn't even put my teeth in ... cooked at 325° for 2 hours then
> > dropped down to 275° and threw in some halved taters and some carrots
> > and cooked it a couple more .
>
> You gummed eye of round? What did you do, throw it in the food
> processor after you cooked it? Because there's no way you can gum
> EOR otherwise.
>
> -sw

He made pot roast. Four hours in a covered pot is ample to tenderize
eye of round.

Cindy Hamilton

On 2/2/2019 5:16 AM, Cindy Hamilton wrote:
> On Friday, February 1, 2019 at 11:00:35 AM UTC-5, Sqwertz wrote:
>> On Thu, 31 Jan 2019 23:21:55 -0600, Terry Coombs wrote:
>>
>>> Â*I didn't even put my teeth in ... cooked at 325° for 2 hours then
>>> dropped down to 275° and threw in some halved taters and some carrots
>>> and cooked it a couple more .
>> You gummed eye of round? What did you do, throw it in the food
>> processor after you cooked it? Because there's no way you can gum
>> EOR otherwise.
>>
>> -sw
> He made pot roast. Four hours in a covered pot is ample to tenderize
> eye of round.
>
> Cindy Hamilton

But but but ... that's not how Squirts does it , so it must be wrong !

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 2 Feb 2019 Cindy Hamilton wrote:
>On February 1, 2019 Sqwertz wrote:
>> On 31 Jan 2019 Terresa Coombs wrote:
>>
>> > I didn't even put my teeth in ... cooked at 325° for 2 hours then
>> > dropped down to 275° and threw in some halved taters and some carrots
>> > and cooked it a couple more .
>>
>> You gummed eye of round? What did you do, throw it in the food
>> processor after you cooked it? Because there's no way you can gum
>> EOR otherwise.
>>
>> -sw
>
>He made pot roast. Four hours in a covered pot is ample to tenderize
>eye of round.
>
>Cindy Hamilton

Actually NOT... I just tried it and it would never get tender,
actually got tougher, 'cause eye round contains zero internal fat and
simmering causes the proteins to seize. Finally I turned it into 3/8"
dice and stewed it for two hours and finally became passable to begin
a beef barley 'shroom soup... simmered another two hours the diced
meat became acceptible but not truly tender, however the soup was very
good. I'll never again braise eye round... it's only edible oven
roasted to no more than medium rare, cooled in the fridge, and sliced
paper thin, good for a cold roastbeef sandwich w/horsey sauce.
Originally I oven roasted that eyeround but it was too rare and my
wife wouldn't eat it, that's when decided on soup, that or a treat
for the critters.

On 2/2/2019 11:41 AM, wrote:
> On 2 Feb 2019 Cindy Hamilton wrote:
>> On February 1, 2019 Sqwertz wrote:
>>> On 31 Jan 2019 Terresa Coombs wrote:
>>>
>>>> I didn't even put my teeth in ... cooked at 325° for 2 hours then
>>>> dropped down to 275° and threw in some halved taters and some carrots
>>>> and cooked it a couple more .
>>> You gummed eye of round? What did you do, throw it in the food
>>> processor after you cooked it? Because there's no way you can gum
>>> EOR otherwise.
>>>
>>> -sw
>> He made pot roast. Four hours in a covered pot is ample to tenderize
>> eye of round.
>>
>> Cindy Hamilton
> Actually NOT... I just tried it and it would never get tender,
> actually got tougher, 'cause eye round contains zero internal fat and
> simmering causes the proteins to seize. Finally I turned it into 3/8"
> dice and stewed it for two hours and finally became passable to begin
> a beef barley 'shroom soup... simmered another two hours the diced
> meat became acceptible but not truly tender, however the soup was very
> good. I'll never again braise eye round... it's only edible oven
> roasted to no more than medium rare, cooled in the fridge, and sliced
> paper thin, good for a cold roastbeef sandwich w/horsey sauce.
> Originally I oven roasted that eyeround but it was too rare and my
> wife wouldn't eat it, that's when decided on soup, that or a treat
> for the critters.
>
>
>
>
Â* Gee , I must be havin' acid flashback hallucinations or something
then , because that roast is so tender I can barely slice it without
tearing it apart . Sheldon , once again , is wrong . I hope this doesn't
precipitate him into an orgy of self-flagellation . Or maybe I hope it
does ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Sat, 2 Feb 2019 03:16:32 -0800 (PST), Cindy Hamilton wrote:

> On Friday, February 1, 2019 at 11:00:35 AM UTC-5, Sqwertz wrote:
>> On Thu, 31 Jan 2019 23:21:55 -0600, Terry Coombs wrote:
>>
>>> *I didn't even put my teeth in ... cooked at 325° for 2 hours then
>>> dropped down to 275° and threw in some halved taters and some carrots
>>> and cooked it a couple more .
>>
>> You gummed eye of round? What did you do, throw it in the food
>> processor after you cooked it? Because there's no way you can gum
>> EOR otherwise.
>>
>> -sw
>
> He made pot roast. Four hours in a covered pot is ample to tenderize
> eye of round.

No, it's not. You'll have a tough as shit roast. You don't cook
EOR 4 hours. And you certainly can't eat it without teeth even when
it is cooked properly.

https://www.google.com/search?&q=how...k+eye+of+round

-sw