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Feb 21, 2014 10:27 AM

Use for an eye round roast

I discovered an eye round roast in the freezer. I don't know why I bought it since I wasn't crazy about the last one I made as a roast beef. Any other suggestions of what to do with it? TIA

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  1. Roast it 'til well done and use it as a hammer?
    Marinate it in lots and lots of garlic, rosemary, evoo and s+p and sear it off, finishing it to med. rare in the oven.
    Slice and use for brushcetta with arugula and a nice creamy dressing, among other toppings.
    Use for panninis.

    1 Reply
    1. re: monavano

      I was thinking it could be sliced thin and used to resole shoes

    2. Coincidentally, I'm watching The Chew and right now, Clinton is making chicken fried steak nuggets with eye round.:

      2 Replies
      1. re: monavano

        I hope he pounded the every lovin' heck out of them first. Bleah.

        1. re: mcf

          I was surprised at the choice of cut.

      2. Vietnamese carpaccio

        lime juice, thai basil, chiles

        1 Reply
        1. re: seamunky

          Or slice very thinly, drop raw into Pho.

        2. Makes a nice pot roast. Brown, add chopped carrots, onions, celery, garlic and Worcestershire. Braise, in beef stock until tender. Strain drippings for gravy. Serve with mashed potatoes and sweet and sour red cabbage.

          6 Replies
          1. re: Hopefulone

            Eye Round is not a "touch muscle" cut. Not sure it will pot roast well.

            1. re: sbp

              I've made pot roast (actually asado negro) with eye round, and it came out fine.

              1. re: EricMM

                You're right. It'll be a little dryer than a chuck roast but with some gravy it's fine and cold sandwiches with horseradish sauce are great.

              2. re: sbp

                It's just so lean and dry, can't imagine enjoying it roasted or braised. I like the thin sliced in soup idea, or carpaccio.

                1. re: sbp

                  Ha e been using eye round for pot roast for over 30 years. Learned it from my mother. Just be sure to use the drippings for gravy.

                  1. re: Hopefulone

                    The differences of opinion here might have something to do with technique/equipment. I think the older slow-cookers, especially, had a low setting that would keep the meat from getting too hot. For safety reasons, but not culinary reasons, a lot (or all?) of current slow cookers have a higher "low."

                    The principle of the Cooks Illustrated roasting approach is to avoid letting the meat get over 130F (or something like that) for as long as possible, so that enyzmatic action can keep tenderizing the meat as long as possible. It's a dry version of the sous-vide approach.

              3. Not a cut i usually buy either. Not alot of flavor as a cut, so better to add alot of flavor. There's a good recipe in an old Latin American Cooking book that stuffs it with ham and eggs and olives....and over the roast goes a tomato based sauce.