![]() What I wanted was tender, juicy slices that could be eaten with pan gravy or even piled on my son's sandwiches for lunch so I wouldn't spend so much on my favorite roast beef at the deli. Every single way I tried gave me too-chewy slices that would never be pink from edge to edge and never had great flavor. In other words, the eye of round roast was a piece of work during recipe testing. And the seasoning doesn't penetrate through the entirety of the roast, even after marinating it overnight in the fridge. Roasting always gave me a thick grey ring, which of course means that area would be tough and overcooked, with no fat to help keep the roast juicy inside. The usual, popular method is to roast it in the oven, but no matter how I tried it during recipe testing: high temperatures for a short time, "magic number" oven roasting, slow cooking, none of it gave me anything that I really enjoyed. This is why it doesn't fall apart and become tender by slow cooking in a crockpot or the oven the same way a chuck roast would for a pot roast. You can see that while it has a thin fat cap, it doesn't have a lot of fat and fatty connective tissue marbled into the meat. It gets worked a lot so it's a tough cut. But it's actually a really cheap cut for a big roast, I end up with five pounds at my local BJ's (a bulk store like Costco) for about $13. If you don't know what an eye of round roast is, it's an inexpensive cut of very lean meat from the 'round' area of the cow, the hind legs. What if I told you that you could make a tough, lean eye of round roast in a tender, juicy, beautiful piece of meat worthy of your Easter or Christmas table yet easy enough to have for Sunday supper? What if I told you each slice is nearly as tender as a slice of beef tenderloin? But this year, for Easter I am gladly setting this gorgeous, juicy eye of round roast on the center of my table. I can't think of anything better on my holiday table than a beautiful platter holding roast beef of some sort. Please refer to my Disclosures Page for more details. This low and slow method of making roast beef with an affordable eye of round will give you the juiciest and most tender roast that's pink from edge to edge! It's perfect for anything from Sunday roast to holiday meals!
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