Tough roast

In article <[email hidden]>,

Sheldon said:

biig said:

Well, my eye of round roast turned out rather chewy.
I roasted for 30 min at 500

Right there it was ruined already.

No, it was ruined long before that. As soon as you see "eye of round
roast", run the other way as fast as possible. Only somebody with
incredible control over beating their meat like Sheldon can make this
edible. I mean, Sheldon dry roasts *chuck steak*!

As they say on tv, "Don't try this at home, kiddies. Professional
driver, closed course."

--
Dan Abel
[email hidden]
Petaluma, California, USA

In article <[email hidden]>,

Harriet Neal said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Well, my eye of round roast turned out rather chewy. I> do with
it.....tia....Sharon

sounds like a candidate for roast beef hash.

I've never figured out how to cook this stuff. Even if the roast beef
tasted fine the first time, it is way too tough and chewy once hashed.

--
Dan Abel
[email hidden]
Petaluma, California, USA

In article <[email hidden]>,

Nancy1 said:

Sheldon said:

Nancy1 said:

Eye of round is the biggest ripoff in the meat counter, as far as I'm
concerned. It looks great - nice, small, kinda pricey - but there is
absolutely no fat at all which equals very tough meat. I never buy it
- have never found a cooking method that makes it tender.

Eye round is one of my favorite cuts, I never have a problem with it
being tough or dry. And I don't find it pricey at all, I usually buy
whole ones at $2.99/lb.

I suppose it's a bit much to expect you to admit you can't cook, no,
it's the meat's fault. Eye round is no leaner than a boneless center
cut pork loin, you probably can't cook that either.

Shel, you just never quit, do you. I knew when I hit "post," that this
would bring you out of the woodwork. I've tried your method; don't
like it. All your other personal comments you can put where the sun
don't shine, as they say. I've never made a personal comment about
you, BTW. I thought AOL had you shaped up, but I see they're slipping
again.

I don't want to race motorcycles. I don't want to climb Mt. Everest. I
don't want to dry roast an eye of round (again). It's interesting to
read about, though.

Maybe you really don't know how to do it, Nancy. Or maybe you just
don't like expensive tough meat.

I'll bet that Sheldon's eye of round roast is pretty good.

--
Dan Abel
[email hidden]
Petaluma, California, USA

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Well, my eye of round roast turned out rather chewy. I roasted for
30 min at 500 then lowered to 275 for a little more than an hour. The
outside was flavourful and it was cooked to the right doneness, but was
chewy, even sliced very thin. Now I don't know what to do with the
leftovers and the au ju. I would usually make a beef and vegetable pie,
but I'm not sure now. Any suggestions? I could put it back into the
oven in a covered dish and braise, but there must be something else to
do with it.....tia....Sharon

I wouldn't cook a round roast that way. It's a little tough for that. I
usually use sirloin tips and they work well that way.

MoM

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

IT HAS BEEN MY EXPERIENCE THAT SLOW COOKING ANY ROAST, BE IT PORK OR
BEEF, WILL PRODUCE A MORE TENDER PIECE OF MEAT. HOWEVER, BROWNING IT
AT 500 IS NOT A BAD IDEA FOR A SHORT PIRIOD OF TIME.

It works for some meat if you like medium to rare. Even Eye of the round
"usually" turns out fairly good. But I sure wouldn't try it with a blade
or cross rib.

This is my method

-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: My Roast Beef

Recipe By:

Category: Family

Main Ingredient:

Cuisine Style:

Yield: 4 Servings

Preparation Time: 0:00

Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]

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

*********************** MMMMMMM BY HELEN PEAGRAM ***********************

*********************** MMMMM2 1/2 TO 3 POUND ROAST
***********************

Sirloin, sirloin tip, rump

Or eye of round roast

[Preparation]

Choose a tender cut, Rib, rolled rib, sirloin, sirloin tip, rump, or

round roast.

Remove roast from frig at least 2 hours before ready to cook. Preheat

oven to 500. Place meat fat side up in a well greased roasting pan,

on a rack Do NOT cover.

Add about 1/2 inch water.

Place in oven and time for 30 minutes. Reduce heat to 275.

Continue cooking for 1 1/4 to 1 1/2 hours and test with meat

thermometer.

I find about 120-140 produces a medium rare result.

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