Now that it is cold out, I gots me a hankerin for a good roast. Who has a good recipe for eye of round?

Throw it in your crockpot on low all day with some vegetables. Best thing to do is prepare everything the night before, then start the crockpot before you leave for work. It'll be finished when you get home.

TheMeeper Wrote:
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> Throw it in your crockpot on low all day with some
> vegetables. Best thing to do is prepare
> everything the night before, then start the
> crockpot before you leave for work. It'll be
> finished when you get home.


It's better if you have venison and maybe rabbit or squirrel

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W.W.S.D. what would Scooby Doo

graymoose1 Wrote:
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> TheMeeper Wrote:
> --------------------------------------------------
> -----
> > Throw it in your crockpot on low all day with
> some
> > vegetables. Best thing to do is prepare
> > everything the night before, then start the
> > crockpot before you leave for work. It'll be
> > finished when you get home.
>
>
> It's better if you have venison and maybe rabbit
> or squirrel


Is your neck red, sir?

Bill Hilly Wrote:
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> graymoose1 Wrote:
> --------------------------------------------------
> -----
> > TheMeeper Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > Throw it in your crockpot on low all day with
> > some
> > > vegetables. Best thing to do is prepare
> > > everything the night before, then start the
> > > crockpot before you leave for work. It'll be
> > > finished when you get home.
> >
> >
> > It's better if you have venison and maybe
> rabbit
> > or squirrel
>
>
> Is your neck red, sir?


No sir but I like wild meat just the same

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W.W.S.D. what would Scooby Doo

Squirrel soup is yummy.

eesh Wrote:
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> Squirrel soup is yummy.

I marinate mine with beer first.
Attachments:

TheMeeper Wrote:
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> Throw it in your crockpot on low all day with some
> vegetables. Best thing to do is prepare
> everything the night before, then start the
> crockpot before you leave for work. It'll be
> finished when you get home.

What do you use for liquid? Broth? Gravy? Water? Beer? Wine?

eye of brown round
Attachments:

Alton Flay Wrote:
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Who has a good recipe for eye of
> round?

what is an eye of round?

Alton Flay Wrote:
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>
> What do you use for liquid? Broth? Gravy? Water?
> Beer? Wine?

Nothing. The meat and vegetables will create plenty of broth on their own as they slow-cook. I guess you could add your own liquid, but I wouldn't add very much, otherwise you'll be making soup.

Smear it with a mixture of salt, pepper and fresh "pressed" garlic cloves.

Sear it on all sides in a pan with peanut or canola oil.

Roast that mutha sloooooow for 20-25 minutes per pound at 275F for medium rare. If you eat it any other way you are a fag.

The first 10-15 minutes temp at 350F, then back it down to 275F.

Enjoy with garlic mashed potatoes and a medley of steamed vegetables and a mixed greens salad with pine nuts and a light raspberry walnut vinagerette.

Its good enough for you to wanna smack your mammy.

And then there's roast beef sandwiches for lunch that week.

> ...peanut...oil...

Other than lard, some of the best frying taste comes from raw (maybe pasteurized - I don't know) peanut oil - the stuff is relatively hard to get, however, since almost any peanut oil you get at Giant etc is denatured - odor removed. We found some at one of the 4 dozen local Korean markets. Very good flavor.

Similar to brisket, you need to slow cook this one. Its a tougher cut of meat and doing something like a fast roast is simply going to mean you're serving pieces of football leather.



Edited 1 time(s). Last edit at 12/07/2010 10:26AM by ITRADE.

ITRADE Wrote:
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>
> something like a fast roast is simply going to
> mean you're serving pieces of football leather.

Correct. Eye of round is that cut of meat that sorta looks like a loaf of meat covered on one side with tough, stringy fat. It's really "dense" meat without marbling, so it gets dry when you cook it in the oven. Best bet is the crock pot, it's nearly impossible to overcook it in a crock set on low.

If you're looking to roast one in the oven, buy a "chuck roast".

don't listen to these dumbasses, there's only one REAL way to cook it: the GRILL. Fire up the gas grill, brush the meat with some olive oil, salt, and pepper, and grill that baby till it's nice and charbroiled on the outside. Maybe about ten minutes per side.

TheMeeper Wrote:
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> ITRADE Wrote:
> --------------------------------------------------
> -----
> >
> > something like a fast roast is simply going to
> > mean you're serving pieces of football leather.
>
> Correct. Eye of round is that cut of meat that
> sorta looks like a loaf of meat covered on one
> side with tough, stringy fat. It's really "dense"
> meat without marbling, so it gets dry when you
> cook it in the oven. Best bet is the crock pot,
> it's nearly impossible to overcook it in a crock
> set on low.
>
> If you're looking to roast one in the oven, buy a
> "chuck roast".


Yeah! Let's roast chuck!

You can also marinate it in some red wine to give it that KICK...



I LOVE it when the stringy pieces come off like butter... YUM!