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Eye of round roast

I have a big hunk o'meat in my freezer that I think it's time to cook. It's an eye of round roast - not my favourite cut - but I guess it was on sale and, well, you know. Anyway, I'd like to do something with it for our annual potluck corn roast on the weekend. What's the best way to cook that thing so that it can be sliced and served. I imagine medium-ish at most. I can do in the oven or on the grill and I guess it can be served warm or room temp. I know this has come up before on the board but I just can't find the posts (when I search, it turns up every single word, including "of").

Thanks!

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  1. I haven't tried this yet, but I've been wanting to:

    Boliche

    Round eye of beef or chuck roast
    Four (or more) chorizo sausage links (Spanish style, not Mexican!)
    1 large can tomato sauce
    2 bay leaves
    1 tablespoon oregano
    1/2 tablespoon basil
    1/4 cup olive oil
    3 garlic cloves, mashed
    4 red potatoes quartered
    1/4 cup green olives

    Cut a slit through the meat lengthwise and insert the chorizo. Place all ingredients in a crock pot, potatoes and green olives on top. Add a little water, salt & pepper to taste. Set crock pot to low, cook while at work or over night -- approximately eight hours.

    There's another version that calls for stuffing chopped or ground ham in there. This also specifies stuffing a garlic/salt/herb mixture into slits in the meat, rubbing whatever's left over the surface, then browning and braising in a Dutch oven with onion, tomatoes, peppers and white wine.

    My way of cooking these things for a buffet has been to get about a pound of sliced suet (if I asked for it when I bought the meat, they usually just gave it to me). I'd salt and pepper the beef and then make a coat of suet to cover the whole surface, tying it on with string, then roast that at 400º just to the rare stage. Let sit for long enough to cool, then unwrap it and serve in very thin slices with mustard(s) and horseradish sauce.

    1. I recently made a roast using the recipe found in the link below. I followed the marinade recipe which called for soy sauce, sesame oil, dry mustard, garlic, ginger, salt, and pepper, but I also added a generous amount of balsamic vinegar to help with carmelization. My husband thought it was one of the best roasts he'd ever had.

      I used a 3.5 lb prime boneless cross rib roast, but I think it would work well with round roast as well. Before adding the marinade and meat to a ziploc bag, I seasoned my meat with coarse grey sea salt and freshly ground pepper. I let the meat marinade for 2 full days in the fridge, turning the bag occasionally. As a precautionary measure, I put the bag in a large stainless bowl to avoid any potential leaks in the fridge.

      I then removed the roast from the fridge, seared on all sides until it formed a nice dark "crust," and roasted my meat on a bed of baby carrots. I surrounded the roast with quartered red onions that I dunked in leftover marinade that I boiled to a full rolling boil before using. I removed the roast at 130 degrees and let it rest for a full 30 minutes before carving. I use some of the warmed leftover marinade for gravy.

      http://chowhound.chow.com/topics/284088

      1. Many swear by eye of round CI inspired: http://www.cookskorner.com/forums/ind...

        3 Replies
        1. re: jayt90

          jayt90, you might want to just pass that recipe along, as Cook's Korner won't let anyone look unless they're members and logged in.

          1. re: Will Owen

            Sorry, Will, CK link worked for me but I am a member.
            Scubadoos link below is better!

          2. re: jayt90

            Here's CI recipe.

            http://www.foodsville.com/recipes/vie...

            I haven't tried it but I hear it is one of the best methods to enjoy this cut of beef. My wife's mother would roast an eye and then slice it thin. My best comparison was shoe leather. My wife loves it. I've been tempted to try the CI recipe but the eye of rounds in the store aren't cheap and I hate to spend that much money on this cut no matter how it turns out.

          3. It is almost impossible not to dry out braising (I think even Molly Stevens admits she can't do it) I almost never use it. My exception is Saurbraten where the meat, thinly sliced seems to complement the rich sauce.

            1 Reply
            1. re: malabargold

              My mom used to chunk it and Swiss it, w/great success as it only took 20-30min.

            2. The first (and one of few !!) dishes by husband cooked for me was MICROWAVED eye round. Yes, nuked ! I was afraid to eat it. But it was very good. Pink inside and tender. Not a great looker (the roast !) but good enough that i'll still ask him to make it every now and then.

              1. Eye of round report:

                I defrosted the 6 lb. roast and rubbed it with a generous amount of garlic, fresh rosemary, salt and pepper. Covered with saran and refrigerated overnight. The next day I took it out and let it warm to room temp. Then I preheated the oven to 500o. Put the roast in and lowered the heat to 475o for 35 minutes. Turned the oven off and left it in for about 2-ish hours. When I took it out of the oven it was about 130o in the center. Maybe a tad more done than I like, but really pretty close to perfect. I served it sliced, room temperature, with a sauce that I mixed up made with mayo, grainy mustard and prepared horseradish. It was gone in minutes - I never even got a slice once it hit the buffet table. Pretty amazingly easy way to prepare this cut and, if it's nicely seasoned, not overcooked and sliced thinly enough it's delicious.

                1 Reply
                1. re: Nyleve

                  Eye of Round is my favorite cut for stews (chili, carne guisada, stroganoff, pepper steak, goulash, beef bourguignon, etc). I cube it about half inch, and brown it well, Add the seasonings appropriate for the dish in question, and stew about 1 1/2 hours. It always comes out tender, but holds together so as to not become a mush. It never fails to satisfy guests.