On sale at Cub this week for $2.58/lb. Low and slow? Covered or not?
Either it or a chuck roast will be supper tomorrow night at Girlchild's.
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

I may get some flack posting a recipe containing Campbells COM
soup....it's against my religion generally, too. But mom found this
recipe in "Southern Living" magazine and we tried it. The meat came
out meltingly tender! Very good indeed. And a great "bachelor" or
"Newlyweds" recipe. You put in the oven and forget it for about 4
hours....hee!

Serves 4-6 people

One 3-4 pound eye round roast (be sure it's EYE ROUND) This isn't the
usual cut of beef for pot roast, but it's the one to use for this
recipe.

One can Campbell's Cream of Mushroom Soup

One packet Knorr's Brown Gravy Mix. You can also use any other brown
gravy mix in a packet...like McCormick. Try to get Knorr's first .....

1/2 cup water

One medium-ish onion, thinly sliced

One clove garlic --minced or chopped or put through a press. Add more
if you like garlic!

--------------

Place meat in a covered roasting pan. Arrange sliced onion on top and
around the meat. Mix the rest of the ingredients and pour over. Cover
the pan TIGHTLY with tin foil and then place the roaster lid on top.
Press it down so it seals well. Bake at 325 degrees for about 3 and 1/2
to 4 hours or until meat is very tender.

Melba's Jammin' wrote:
> On sale at Cub this week for $2.58/lb. Low and slow? Covered or not?
> Either it or a chuck roast will be supper tomorrow night at Girlchild's.

How large, best to cook an entire roast (5-6lbs) but a half roast is
okay.

This is a fine cut, has little to no waste.

Dry oven roast, on a rack.

Make sure all silver skin is removed.
Tie with twine every inch, not too tight or juices will squeeze out as
meat cooks.
Season with plenty freshly coarse ground bleck pepper and a bit of
celery salt.
Rub all over with mild oil, I like sunflower but mild olive oil is okay
too
Place into center of 400?F pre-heated oven.
Lower temperature to 325?F.
Roast about 25 minutes per pound or until meat thermometer says
med-rare.
Remove from oven and let rest 20 minutes.
Slice *thin* with sharp knife.
Eye round is excellent sliced cold the next day, makes great sammiches
on rye.

Sheldon

In article >,
Melba's Jammin' > wrote:

> On sale at Cub this week for $2.58/lb. Low and slow? Covered or not?
> Either it or a chuck roast will be supper tomorrow night at Girlchild's.

I use it for Steak Tartar myself...... ;-)

Or for the housemate, I slice it thin and quick sautee' it, then put it
aside and re-add it to stir fry.

I've never roasted it as I'm afraid to since it's so lean!

That's a killer price. I've not paid less than $4.79 per lb. for that
cut for ages.

It also makes fantastic jerky.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Mon, 23 Jan 2006 20:17:38 -0600, Melba's Jammin'
> wrote:

> On sale at Cub this week for $2.58/lb. Low and slow? Covered or not?
>Either it or a chuck roast will be supper tomorrow night at Girlchild's.

I've had some success with it as a quasi Asian dish. I sliver a bunch
of garlic. Really a lot of garlic. Cloves and cloves. Then I stuff
the slivers into little slits I cut into the meat. Then I make a
marinade/wet rub from strong flavored things. Here's one:

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)
Buzz all into a paste in the blender.

Down here in Cow Hill, I grill the roast to medium rare internal temp.
Up there in the great white north, you'd need to roast it on a rack in
a hot oven so the rub caramelizes into a crust.

Then I slice it very thinly across the grain. It makes very good
sandwiches. Also good in a pseudo Thai salad.


modom

On Mon, 23 Jan 2006 20:17:38 -0600, Melba's Jammin'
> rummaged among random neurons
and opined:

> On sale at Cub this week for $2.58/lb. Low and slow? Covered or not?
>Either it or a chuck roast will be supper tomorrow night at Girlchild's.

Y'know, I'd treat this just like the brisket I'm making tomorrow:

2 T. olive oil
3 1/2 lbs. beef brisket
2 large onions, peeled, quartered and stuck with 2 cloves
2 lareg carrots, pelled and cut into 1/4 inch slices
1 t. salt
freshly ground pepper
1 large sprig of fresh thyme

Heat the oil in a large skillet over low to medium heat. brown the
meat on all sides very slowly. This will take about 40 mins. Turn the
meat, and adjust the heat if necessary. Transfer the meat to a 5 1/2
qt. Dutch oven.

Add the vegetables to the pot and pour in 1/2 cup water. Season with
salt, pepper and thyme. Cover the pot and, over low heat, simmer for
2 hours or until very tender. During teh slow cooking, the condensatin
of steam on the underside of the lid will fall back into the meat,
yielding about 2 cups of cooking juices. Transfer the meat to a
cutting board and cover it with foil. Discard the sprig of thyme and
skin off the fat from the cooking juices.

Cut the meat into slices and serve with the vetetables and the
degreased cooking juices.

Contributor: _Slow-Cooked Comfort_ by Lydie Marshall.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote:

> On Mon, 23 Jan 2006 20:17:38 -0600, Melba's Jammin'
> > rummaged among random neurons
> and opined:
>
>
>>On sale at Cub this week for $2.58/lb. Low and slow? Covered or not?
>>Either it or a chuck roast will be supper tomorrow night at Girlchild's.
>
>
> Y'know, I'd treat this just like the brisket I'm making tomorrow:
>

If you simmer an eye of round for two hours you'll end
up with an extremely tough piece of meat. It's lean,
and it contains no collagen as does brisket. The longer
you cook it the tougher it's going to get.

Finish at no more than about 135 F internal. If you
want to go the braising route opt for the chuck roast.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Eye round I chop into half-inch cubes for low-fat chili.

It's very, very, very lean.

--Blair

Melba's Jammin' wrote:
> On sale at Cub this week for $2.58/lb. Low and slow? Covered or not?
> Either it or a chuck roast will be supper tomorrow night at
> Girlchild's.

Low and slow. Eye of round is pretty but is a tough cut. Needs a lot of
time. Oooh, and thyme

Jill

In article .com>,
"Budd Tugley" > wrote:

> I may get some flack posting a recipe containing Campbells COM
> soup....it's against my religion generally, too. But mom found this
> recipe in "Southern Living" magazine and we tried it. The meat came
> out meltingly tender! Very good indeed. And a great "bachelor" or
> "Newlyweds" recipe. You put in the oven and forget it for about 4
> hours....hee!
>
> Serves 4-6 people
>
> One 3-4 pound eye round roast (be sure it's EYE ROUND) This isn't the
> usual cut of beef for pot roast, but it's the one to use for this
> recipe.
>
> One can Campbell's Cream of Mushroom Soup
>
> One packet Knorr's Brown Gravy Mix. You can also use any other brown
> gravy mix in a packet...like McCormick. Try to get Knorr's first .....
>
> 1/2 cup water
>
> One medium-ish onion, thinly sliced
>
> One clove garlic --minced or chopped or put through a press. Add more
> if you like garlic!
>
> --------------
>
> Place meat in a covered roasting pan. Arrange sliced onion on top and
> around the meat. Mix the rest of the ingredients and pour over. Cover
> the pan TIGHTLY with tin foil and then place the roaster lid on top.
> Press it down so it seals well. Bake at 325 degrees for about 3 and 1/2
> to 4 hours or until meat is very tender.

Budd, darlin', I salute you. It was delicious. I threw some carrots
in for the duration and boiled the spuds. We had a mixed baby greens
salad with it and Drumsticks for dessert. :-)

WhatshisnamehisnameisJamie wasn't crazy about the gravy -- he was
kvetching about the mushroom bits and picking out the onion pieces. I
wanna slap him upside the head.

Have you ever done this program with a chuck roast? Girlchild and I had
fun looking through one of her cookbooks at meat charts -- she doesn't
know from meat cuts.

Thank you for the recipe. It will be done again.
-Barb Schaller
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

Melba's Jammin' wrote:
> In article .com>,
> "Budd Tugley" > wrote:
>
> > I may get some flack posting a recipe containing Campbells COM
> > soup....it's against my religion generally, too. But mom found this
> > recipe in "Southern Living" magazine and we tried it. The meat came
> > out meltingly tender! Very good indeed. And a great "bachelor" or
> > "Newlyweds" recipe. You put in the oven and forget it for about 4
> > hours....hee!
> >
> > Serves 4-6 people
> >
> > One 3-4 pound eye round roast (be sure it's EYE ROUND) This isn't the
> > usual cut of beef for pot roast, but it's the one to use for this
> > recipe.
> >
> > One can Campbell's Cream of Mushroom Soup
> >
> > One packet Knorr's Brown Gravy Mix. You can also use any other brown
> > gravy mix in a packet...like McCormick. Try to get Knorr's first .....
> >
> > 1/2 cup water
> >
> > One medium-ish onion, thinly sliced
> >
> > One clove garlic --minced or chopped or put through a press. Add more
> > if you like garlic!
> >
> > --------------
> >
> > Place meat in a covered roasting pan. Arrange sliced onion on top and
> > around the meat. Mix the rest of the ingredients and pour over. Cover
> > the pan TIGHTLY with tin foil and then place the roaster lid on top.
> > Press it down so it seals well. Bake at 325 degrees for about 3 and 1/2
> > to 4 hours or until meat is very tender.
>
> Budd, darlin', I salute you. It was delicious.

Sheesh, another fercocktah canned soup stew. Some people... just can't
resist the path of least resistance... shoulda used a $1.59/lb bottom
round, woulda been better too. You wasted a perfectly good eye round.
What you did is tantamount to making meat loaf from a rib roast,
because you're not willing to trust your ability to make an oven roast
to the correct degree of doneness. Sorry, I love you, but I had to say
it. There's a lot can be done with eye round but pot roast ain't
one... and no pot raost deserves canned soup, that's T n' A trailer
trash coozine.

I don't know why people have to ruin a good cut of meat as an excuse to
have condensed canned mushroom soup... just make up a a potful fer
crissakes... slurp it sitting in the john if you're too embarrassed
anyone will see. hehe


Sheldon

>Budd, darlin', I salute you. It was delicious

Great! Glad you liked it. I imagine there are many different ways to
jazz up the gravy. I wanted to stick to the original recipe because it
was so no-frills and called for that soup...which I shun usually.
No...haven't tried the chuck but I can't see how it could go wrong.
Seeing that's a usual cut for pot roast. You may want to reduce the
cooking time though? After all, this recipe shocks by using the eye
round. I tried this because it's less fatty and we're watching our
weight these days. Not a drop of grease in that gravy and the meat was
nicely flavored. I plan to add more garlic next time. Carrots are also
a good thing....

On Mon 23 Jan 2006 07:27:04p, Thus Spake Zarathustra, or was it Budd
Tugley?

> I may get some flack posting a recipe containing Campbells COM
> soup....it's against my religion generally, too. But mom found this
> recipe in "Southern Living" magazine and we tried it. The meat came
> out meltingly tender! Very good indeed. And a great "bachelor" or
> "Newlyweds" recipe. You put in the oven and forget it for about 4
> hours....hee!
>
> Serves 4-6 people
>
> One 3-4 pound eye round roast (be sure it's EYE ROUND) This isn't the
> usual cut of beef for pot roast, but it's the one to use for this
> recipe.
>
> One can Campbell's Cream of Mushroom Soup
>
> One packet Knorr's Brown Gravy Mix. You can also use any other brown
> gravy mix in a packet...like McCormick. Try to get Knorr's first .....
>
> 1/2 cup water
>
> One medium-ish onion, thinly sliced
>
> One clove garlic --minced or chopped or put through a press. Add more
> if you like garlic!
>
> --------------
>
> Place meat in a covered roasting pan. Arrange sliced onion on top and
> around the meat. Mix the rest of the ingredients and pour over. Cover
> the pan TIGHTLY with tin foil and then place the roaster lid on top.
> Press it down so it seals well. Bake at 325 degrees for about 3 and 1/2
> to 4 hours or until meat is very tender.
>
>

Budd's Pot Roast

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

In article .com>,
"Sheldon" > wrote:

> Melba's Jammin' wrote:
> > In article .com>,
> > "Budd Tugley" > wrote:
> > >
> > > --------------
> > >
> > > Place meat in a covered roasting pan. Arrange sliced onion on top and
> > > around the meat. Mix the rest of the ingredients and pour over. Cover
> > > the pan TIGHTLY with tin foil and then place the roaster lid on top.
> > > Press it down so it seals well. Bake at 325 degrees for about 3 and 1/2
> > > to 4 hours or until meat is very tender.
> >
> > Budd, darlin', I salute you. It was delicious.
>
> Sheesh, another fercocktah canned soup stew. Some people... just can't
> resist the path of least resistance... shoulda used a $1.59/lb bottom
> round, woulda been better too. You wasted a perfectly good eye round.
> What you did is tantamount to making meat loaf from a rib roast,
> because you're not willing to trust your ability to make an oven roast
> to the correct degree of doneness. Sorry, I love you, but I had to say
> it. There's a lot can be done with eye round but pot roast ain't
> one... and no pot raost deserves canned soup, that's T n' A trailer
> trash coozine.
>
> I don't know why people have to ruin a good cut of meat as an excuse to
> have condensed canned mushroom soup... just make up a a potful fer
> crissakes... slurp it sitting in the john if you're too embarrassed
> anyone will see. hehe
>
>
> Sheldon

LOL! Sheldon, I know my customers. WhatshisnamehisnameisJamie likes
his meat well done. Gack. And it was interesting to me that in the
Betty Crock book where we were looking at the meat chart, they indicated
braising or roasting for the eye round - so phooey at you on that point.
And it was nothing like canned stew. :-P I'd be tempted to add more
water to it next time, though. And I'm glad you got all that off your
chest. "-) <g> Doe'n't bother me a bit.
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

Melba's Jammin' wrote:
> In article .com>,
> "Sheldon" > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>>In article .com>,
>>> "Budd Tugley" > wrote:
>>>
>>>>--------------
>>>>
>>>>Place meat in a covered roasting pan. Arrange sliced onion on top and
>>>>around the meat. Mix the rest of the ingredients and pour over. Cover
>>>>the pan TIGHTLY with tin foil and then place the roaster lid on top.
>>>>Press it down so it seals well. Bake at 325 degrees for about 3 and 1/2
>>>>to 4 hours or until meat is very tender.
>>>
>>>Budd, darlin', I salute you. It was delicious.
>>
>>Sheesh, another fercocktah canned soup stew. Some people... just can't
>>resist the path of least resistance... shoulda used a $1.59/lb bottom
>>round, woulda been better too. You wasted a perfectly good eye round.
>>What you did is tantamount to making meat loaf from a rib roast,
>>because you're not willing to trust your ability to make an oven roast
>>to the correct degree of doneness. Sorry, I love you, but I had to say
>>it. There's a lot can be done with eye round but pot roast ain't
>>one... and no pot raost deserves canned soup, that's T n' A trailer
>>trash coozine.
>>
>>I don't know why people have to ruin a good cut of meat as an excuse to
>>have condensed canned mushroom soup... just make up a a potful fer
>>crissakes... slurp it sitting in the john if you're too embarrassed
>>anyone will see. hehe
>>
>>
>>Sheldon
>
>
> LOL! Sheldon, I know my customers. WhatshisnamehisnameisJamie likes
> his meat well done. Gack. And it was interesting to me that in the
> Betty Crock book where we were looking at the meat chart, they indicated
> braising or roasting for the eye round - so phooey at you on that point.
> And it was nothing like canned stew. :-P I'd be tempted to add more
> water to it next time, though. And I'm glad you got all that off your
> chest. "-) <g> Doe'n't bother me a bit.

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.

Pastorio

Budd Tugley wrote on 24 Jan 2006 in rec.food.cooking

> >Budd, darlin', I salute you. It was delicious
>
> Great! Glad you liked it. I imagine there are many different ways to
> jazz up the gravy. I wanted to stick to the original recipe because it
> was so no-frills and called for that soup...which I shun usually.
> No...haven't tried the chuck but I can't see how it could go wrong.
> Seeing that's a usual cut for pot roast. You may want to reduce the
> cooking time though? After all, this recipe shocks by using the eye
> round. I tried this because it's less fatty and we're watching our
> weight these days. Not a drop of grease in that gravy and the meat was
> nicely flavored. I plan to add more garlic next time. Carrots are also
> a good thing....
>
>

It looks like this was modified from a crockpot recipe to an oven recipe.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Wed 25 Jan 2006 04:48:59a, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

> Budd Tugley wrote on 24 Jan 2006 in rec.food.cooking
>
>> >Budd, darlin', I salute you. It was delicious
>>
>> Great! Glad you liked it. I imagine there are many different ways to
>> jazz up the gravy. I wanted to stick to the original recipe because it
>> was so no-frills and called for that soup...which I shun usually.
>> No...haven't tried the chuck but I can't see how it could go wrong.
>> Seeing that's a usual cut for pot roast. You may want to reduce the
>> cooking time though? After all, this recipe shocks by using the eye
>> round. I tried this because it's less fatty and we're watching our
>> weight these days. Not a drop of grease in that gravy and the meat was
>> nicely flavored. I plan to add more garlic next time. Carrots are also
>> a good thing....
>>
>>
>
> It looks like this was modified from a crockpot recipe to an oven recipe.

Probably so, although a few years before Rival introduced the first
crockpot in the early 1970s, I came across a recipe for a roast made with
canned soup mushroom soup and dry onion soup mix that was cooked in a small
roaster tightly sealed with aluminum foil at a very low temperature for
several hours. I guess the concept of slow cooking has been around a while
longer.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote on 25 Jan 2006 in rec.food.cooking

> Probably so, although a few years before Rival introduced the first
> crockpot in the early 1970s, I came across a recipe for a roast made
> with canned soup mushroom soup and dry onion soup mix that was cooked
> in a small roaster tightly sealed with aluminum foil at a very low
> temperature for several hours. I guess the concept of slow cooking
> has been around a while longer.
>
>

Yes your words are true, but a fair number of those slow cooked recipes
(pre crockpot) are only availible as crockpot recipes these days.

Back in the 50's my mom would cook meat dishes for hours and hours in the
oven. Can you say braize, I knew you could. I use the crockpot instead for
ease and cheaper electric bills for those recipes.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Wed 25 Jan 2006 05:10:16a, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

> Wayne Boatwright wrote on 25 Jan 2006 in rec.food.cooking
>
>> Probably so, although a few years before Rival introduced the first
>> crockpot in the early 1970s, I came across a recipe for a roast made
>> with canned soup mushroom soup and dry onion soup mix that was cooked
>> in a small roaster tightly sealed with aluminum foil at a very low
>> temperature for several hours. I guess the concept of slow cooking
>> has been around a while longer.
>>
>>
>
> Yes your words are true, but a fair number of those slow cooked recipes
> (pre crockpot) are only availible as crockpot recipes these days.
>
> Back in the 50's my mom would cook meat dishes for hours and hours in
> the oven. Can you say braize, I knew you could. I use the crockpot
> instead for ease and cheaper electric bills for those recipes.

Exactly so. The crockpot has made that method even more carefree.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

A recipe I found very tasty-
* 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.

- - - - - - - - - - - - - - - - - -

In article >,
Goomba38 > wrote:

> A recipe I found very tasty-
> * Exported from MasterCook *
>
> Flavorful Beef Eye Round Roast
(particulars snipped)

> - - - - - - - - - - - - - - - - - -

this sounds really good, Goomba. Thanks. I might have to pick up
another of these roasts on my way home from the gorgeous north country
later on. I've been visiting the Blue Ribbon Granddaughter for a couple
days. What a hoot!
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

In article >,
"Bob (this one)" > wrote:

> Melba's Jammin' wrote:
> > In article .com>,
> > "Sheldon" > wrote:
> >
> >
> >>Melba's Jammin' wrote:
> >>
> >>>In article .com>,
> >>> "Budd Tugley" > wrote:
> >>>
> >>>>--------------
> >>>>
> >>>>Place meat in a covered roasting pan. Arrange sliced onion on top and
> >>>>around the meat. Mix the rest of the ingredients and pour over. Cover
> >>>>the pan TIGHTLY with tin foil and then place the roaster lid on top.
> >>>>Press it down so it seals well. Bake at 325 degrees for about 3 and 1/2
> >>>>to 4 hours or until meat is very tender.
> >>>
> >>>Budd, darlin', I salute you. It was delicious.
> >>
> >>Sheesh, another fercocktah canned soup stew. Some people... just can't
> >>resist the path of least resistance... shoulda used a $1.59/lb bottom
> >>round, woulda been better too. You wasted a perfectly good eye round.
> >>What you did is tantamount to making meat loaf from a rib roast,
> >>because you're not willing to trust your ability to make an oven roast
> >>to the correct degree of doneness. Sorry, I love you, but I had to say
> >>it. There's a lot can be done with eye round but pot roast ain't
> >>one... and no pot raost deserves canned soup, that's T n' A trailer
> >>trash coozine.
> >>
> >>I don't know why people have to ruin a good cut of meat as an excuse to
> >>have condensed canned mushroom soup... just make up a a potful fer
> >>crissakes... slurp it sitting in the john if you're too embarrassed
> >>anyone will see. hehe
> >>
> >>
> >>Sheldon
> >
> >
> > LOL! Sheldon, I know my customers. WhatshisnamehisnameisJamie likes
> > his meat well done. Gack. And it was interesting to me that in the
> > Betty Crock book where we were looking at the meat chart, they indicated
> > braising or roasting for the eye round - so phooey at you on that point.
> > And it was nothing like canned stew. :-P I'd be tempted to add more
> > water to it next time, though. And I'm glad you got all that off your
> > chest. "-) <g> Doe'n't bother me a bit.
>
> 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.
>
> Pastorio

But it's _fantastic_ raw and lightly marinated as tartar. ;-d

'bout time for me to do that again. Gettin' that craving......
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Goomba38 wrote:
>
> A recipe I found very tasty-
> * 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.
>
> - - - - - - - - - - - - - - - - - -\


Sounds tasty. I have one in the freezer that's only 2 pounds. It
should take the marinade well, but I'm thinking it wouldn't be done in
40 to 45 minutes???? Dh likes his well done most of the time, but once
in a while I make it my way and give him the first cuts that are done a
little more. I like mine still mooing...lol...Sharon

biig wrote:
>
> I have one in the freezer that's only 2 pounds. It
> should take the marinade well, but I'm thinking it wouldn't be done in
> 40 to 45 minutes???? Dh likes his well done most of the time, but once
> in a while I make it my way and give him the first cuts that are done a
> little more. I like mine still mooing...lol...Sharon

That roast is a bit small for dry roasting and eye round braised is for
those with CTAD.

Slice 1/2" thk, pound between plastic wrap until 1/4" thk.
Season liberally with freshly ground black pepper and a bit of salt.
Panfry quick and hot no more than one minute each side, do not crowd
pan.
Deglaze pan with fresh lemon juice, thicken with butter, pour over
beef.

Sheldon

Melba's Jammin' wrote:
> In article >,
> Goomba38 > wrote:
>
>> A recipe I found very tasty-
>> * Exported from MasterCook *
>>
>> Flavorful Beef Eye Round Roast
> (particulars snipped)
>
>> - - - - - - - - - - - - - - - - - -
>
> this sounds really good, Goomba. Thanks. I might have to pick up
> another of these roasts on my way home from the gorgeous north country
> later on. I've been visiting the Blue Ribbon Granddaughter for a couple
> days. What a hoot!

Yeah, 4 year old are such fun
I make sure my roast has a layer of fat on top (even if I have to pin it
on) to help fight the tendency eye rounds have of being to dry. It seems
to help. This recipe was a hit here and a treat left over, sliced paper
thin.

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.

--
Dan Abel

Petaluma, California, USA

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.

Sheldon wrote:
>
> biig wrote:
> >
> > I have one in the freezer that's only 2 pounds. It
> > should take the marinade well, but I'm thinking it wouldn't be done in
> > 40 to 45 minutes???? Dh likes his well done most of the time, but once
> > in a while I make it my way and give him the first cuts that are done a
> > little more. I like mine still mooing...lol...Sharon
>
> That roast is a bit small for dry roasting and eye round braised is for
> those with CTAD.
>
> Slice 1/2" thk, pound between plastic wrap until 1/4" thk.
> Season liberally with freshly ground black pepper and a bit of salt.
> Panfry quick and hot no more than one minute each side, do not crowd
> pan.
> Deglaze pan with fresh lemon juice, thicken with butter, pour over
> beef.
>
> Sheldon

Sounds good...would you marinate first? ...thanks...Sharon

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