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Eye of Round - 1, Me - 0

I had my first encounter with eye of round roast tonight. I hate to say it but I think the roast won out. I took heart from an older thread about the CI method of salting the roast (3 pounder) for 24 hours (check), searing then slow roasting in a 225 degree over until internal temp of 115 (check) and let it sit in the oven until that bad boy hit 125 (bam!).

My problem - it still had a lot of intermuscular...stuff...that made it very chewy; my boyfriend gave up on it after a bit. What hurt my heart is that if you could get away from that bit, the muscle was melt-in-your-mouth goodness. Is this just how this cut of meat goes? What I read was more raves than not about this method of cooking. I do not have an electric knife so I hand-carved as thin as I could which was about a 1/4" thick. A sub-question is could the quality of the meat itself have something to do with the chewiness? We bought the roast from a small "farmstand" type store that repackages meat and we realized tonight that there is no grading on the repack. I'm wondering if this is worth trying again with purchasing from a different source.

Thank you in advance for any and all help! :)

Asti

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  1. I question whether you actually had an eye round. Maybe a chuck eye? Eye round is, AFAIK, one clean muscle without any "stuff" within it. A little fat and silverskin on the outside, but that's about it.

    1. The method you used is fine.....the cut of meat is the problem. Which image did your roast look like?

      http://www.canstockphoto.com/images-p...

      http://www.dreamstime.com/stock-image...

      I also think you would benefit from roasting to a slightly higher finished temperature of 135* Pulling at 115-125 is still Rare to many and that's why you may have had some extra chew.

      2 Replies
      1. re: fourunder

        Thanks for the tip, Four. I'll make a note of the temperature for the next attempt. :)

        1. re: Astilbe

          From past experience, with various cuts of meat, whether roasted or grilled. meat cooked up closer to medium is often more tender than meat cooked closer to rare. It has to do with enzymes breaking down the meat through the cooking process with heat and time...which is not done if the meat's temperature is not elevated. Think how easy it is to cut a roast as opposed to raw beef.

          Below are some threads I started on the topic of beef cuts and the benefits of the low and slow approach....which mirrors the CI Method. You may find them helpful. The notable difference I have found is in the holding times. The longer you are able to rest the meat, the less chance of any bleeding and loss of moisture.

          Please note, all the cuts I recommend are similar in price at regular pricing, or even cheaper when on sale compared to Eye Round or Top Round...thus my reasons for believing they are better option at $5/lb or less.

          Round Cuts

          http://chowhound.chow.com/topics/930219

          Shoulder Cuts

          http://chowhound.chow.com/topics/930552

          Chuck Roast / Cross Rib Shoulder Roast

          http://chowhound.chow.com/topics/880991

          Top Butt Sirloin

          http://chowhound.chow.com/topics/866603

      2. I agree with grey, eye of round usuallt has no connective tissue. To save it, cut it thin and reheat it with jus for French Dip sandwiches.

        1. I've never seen an eye of round with stuff running through it...it should just have a fat cap and no sinewy stuff in it. You might have just gotten an off cut.

          1. I did the CI method, too. On a piece that was supposed to be Choice, from Costco so I know it was not mislabeled. It was a failure. What a waste.

            1 Reply
            1. re: jaykayen

              Makes me want to slap someone...namely myself.