Tough roast

biig said:

Well, my eye of round roast turned out rather chewy.

The southern end of a northern bound steer...is well used and
normally lean and tough. Seems that I have had better luck cooking these
with some moisture. If you roast 'em.. don't over cook. You could slice
paper thin and make sandwiches.

In article 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

Round is a lean, tough cut.
A nice long slow braising with veggies to make a pot roast IMHO would
make it more than just edible... ;-d
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Cut up the beef in small pcs and use it for beef veggie soup.

"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

biig 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 imagine the au jus is great, but eye of round cooked for that long is
like shoeleather, even sliced thinly

--Bryan.

Knit Chic said:

Cut up the beef in small pcs and use it for beef veggie soup.

That is the best advice.

--Bryan

Quoted message said:

"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

Food Snob said:

Knit Chic said:

Cut up the beef in small pcs and use it for beef veggie soup.

That is the best advice.

--Bryan

Quoted message said:

"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 have it in a pot on the stove with the jus. I added carrots,
celery, onion, corn and some seasonings. I'm simmering it for an hour
on low heat and will thicken the jus for a gravy and bake it into a meat
pie.
The flavour is there, I just hope it won't wear out our
jaws...lol..Sharon

biig 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

What about cottage pie? You know, mince it up with an onion, add some
stock or tomato sauce to moisten it and season with whatever you fancy,
put it in a dish and cover with mashed potato and grated cheese and
whack it in the oven for half an hour. Yum!

Christine

Old Mother Ashby said:

biig 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

What about cottage pie? You know, mince it up with an onion, add some
stock or tomato sauce to moisten it and season with whatever you fancy,
put it in a dish and cover with mashed potato and grated cheese and
whack it in the oven for half an hour. Yum!

Christine

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.

N.

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.

The trick to cooking either is that they be ice cold when placed into
the oven, slightly frozen in their center is even better. And if your
butcher goes a bit wild with trimming the fat nothing prevents you from
tieing a slab of beef fat across the top. I save excess fat from chuck
steaks in my freezer... if the meat is lean I guess you just stand
there with your finger up your butt. duh And no more than a 325ºF
oven for no more than 25 minutes per pound... also choose a roast no
less than 3 1/2 pounds (5 pounds is better). Tie with butcher twine,
and across the length too, so that the roast is formed slightly shorter
in length, so the diameter becomes a bit thicker, and don't tie too
tight or the juices will squish out as it cooks. A meat thermometer is
unnecessary with eye round, the cold center will fool the thermometer
and it'll become over cooked. Also a good idea to season with an oil
rub (make a paste with lots of cracked pepper and a bit of celery salt
is all). And cook on a rack, cook all roasts on a rack, or they'll
stew in their own juices. Allow eye round to rest a full 30 minutes
before carving. Slice thin but not paper thin, 1/16" slices are fine.
And your knife must be sharp... no more pressure applied than the
weight of the knife... this is true for all meat carving, lest you
squish the juices out of each slice. For cold roast beef sammiches no
beef cut is better. Of course those who don't care for rare beef they
had best forget eye round. And eye round makes the worst pot roast,
only those with CTAD would say they like it.

Sheldon

"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.

Harriet & critters

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.

Quoted message said:

then lowered to 275 for a little more than an hour.

Here you totally finished it off for any worthwhile use whatsoever.

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.

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.

N.

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.

Quoted message said:

then lowered to 275 for a little more than an hour.

Here you totally finished it off for any worthwhile use whatsoever.

Actually, it turned out to be really nice in a meat pie. I cubed
most of it it fairly small and simmered it with carrots, celery, onion,
garlic, kernel corn and some seasonings, thickened the jus and baked it
in a pie shell. I put an egg wash in the bottom and over the top
crust. Dh had seconds. There is still enough thin slices to make
sandwiches for lunch today.

.....Sharon <G>

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.

Quoted message said:

then lowered to 275 for a little more than an hour.

Here you totally finished it off for any worthwhile use whatsoever.

Nah.

Slow braising would rescue it, with lots of onions......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[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.

AND YOU ARE SHOUTING!!!!! Why?

Using all CAPS is RUDE!!!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

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.

Quoted message said:

then lowered to 275 for a little more than an hour.

Here you totally finished it off for any worthwhile use whatsoever.

Nah.

Slow braising would rescue it, with lots of onions......
--
Peace, Om

Yah, that did it. I simmered it for about an hour with chopped
onion, then added carrots, celery and corn and seasonings toward the end
of the hour. Turned out pretty good. It pleased the only ones I need
to please, anyway....Sharon

Dan Abel said:

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

Read previous posts, Dan. I made a meat pie with the leftovers and
it turned out very nice indeed. So I managed to salvage the leftovers.
I cooked an eye of round roast a couple of months ago that was tender,
so I bought this one expecting the same. I'll be sure not to get
another one. My DH prefers potroast, but I like an occasional oven
roast done med-rare......Sharon

In article said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Sheldon said:

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

Right there it was ruined already.

> then lowered to 275 for a little more than an hour.

Here you totally finished it off for any worthwhile use whatsoever.

Nah.

Slow braising would rescue it, with lots of onions......
--
Peace, Om

Yah, that did it. I simmered it for about an hour with chopped
onion, then added carrots, celery and corn and seasonings toward the end
of the hour. Turned out pretty good. It pleased the only ones I need
to please, anyway....Sharon

That's what counts... :-)

My housemate has bad teeth, won't go see the dentist. <sigh>
Sometimes if something I cook up is too tough, I just braise it.
Keeps a good flavor and makes it easier for him to eat.

Turkey wings are a good example! For me, I grill them as I like them
that way. For him, I braise them and get kudos every time. <G>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson