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Beef eye round roast

Discussion in 'Food Forum' started by Trumpet, Feb 12, 2006.

  1. Trumpet

    Trumpet

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    Hey all,
    Makin' one of these tonight in the oven. Anyone have any special techniques or recipes?

    Thanks
    Rich
     
  2. Trumpet

    Trumpet

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    I came across this one from the Texas Beef Council (I mean come on, they GOTTA know beef!)

    Preheat oven to 500 degrees

    Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover

    Place roast in oven and lower temp to 475 degrees. Roast at 475 for 7 minutes per pound.

    Turn oven off and let roast in oven 2-1/2 hours. DO NOT OPEN OVEN DOOR DURING THIS 2-1/2 HOUR TIME PERIOD

    Remove roast and slice thinly.

    May give this one a try....


    Rich
     

  3. Mild Bill

    Mild Bill Millennium Member

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    Definitely a challenge... There's like no fat in the thing...

    We usually slice it up real thin, pound it, bread it and fry it...

    Milanesas...

    Eaten with squeezed lemon and a salad... Fantastic!

    or

    We brown (sear) the whole roast all around real good then toss it on a thick bed of golden sauteed onions...

    Cover with your favorite tomato sauce and let it 'simmer' for 6 hours till tendah...

    Serve the meat infused sauce with mounds of Linguini or Gemelli, and chop up the soft meat
    and serve with sauce...

    Grated parm at the table...

    Total feastage!

    ;c
     
  4. Trumpet

    Trumpet

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    I tried the "500 degree" beef thing last night. It came out perfect. A definite "do over".