So I have never boughten one before, but at the local grocery store they had a special 1.99/lb that I just couldn't pass up. On a side note, I have a new Primo oval that is about 3 weeks old that Id love to utilize to cook something awesome with this 6.5 lb roast I bought for $13 bucks, lol. Problem is I never even heard of an eye of round roast or cooked one. Anyone have experience with this cut of beef? Any help would be appreciated, plan on cooking it Sunday.
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USDA Choice Beef Eye of Round Roast
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Check out the Italian Beef and Baltimore Pit Beef recipes on the public side of the site. Those are your best bets if you don't have an SV machine. Very lean beef that requires special treatment.
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- May 2014
- 19026
- Clare, Michigan area
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Treat it like a prime rib! I've done several. They are tougher and drier, but that's why they're cheaper, and THAT'S a great price says me. Dry brine couple days, us eMeathead's Mrs. O'leary's Cow Crust, take to 135 medium-rare via reverse sear, and make sure to do a board sauce. Yum! Cheap good eats for you.
Here's one I did a while back:
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I just did a smaller 1.25 lb. bottom round roast, which I assume is similar. I threw some spices on it in a zip lock freezer bag and threw it in the sous vide bath at 132F one morning before work. I took it out the next morning (22 hours in bath), put it in ice bath and after cooling into fridge with juices. Took it out tonight, made au jus, seared the meat, sliced thin, heated in au jus for french dip sandwiches on sourdough bread with horseradish. The meat was perfectly pink and tender - melt in the mouth. Very good. Best of luck with yours and please let us know how you end up cooking and the results.
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