Eye of round roast

[brewmonkey]

Ok, I am making a roast tonight and while I have some ideas in mind of what I would like to do I was thinking that maybe some of you have a recipe that I might like.

It is a small roast, 3lbs, and I have access to pretty much any spice and can run to the store for whatever else I might need.

[Sacamuelas]

Brew-
I only like roast one way. Simple, easy, and easy cleanup too.

1. Get a large skillet and heat up a tbsp of oil to medhigh temp.
2. Brown all sides of roast to a good dark color
3. Take roast and place in crockpot on low.
4. place 1/2 cup of water in skillet and scrape off drippings and flavor,etc and pour into crockpot (think this is called "deglazing" in Kali )
5. Put sliced onions, potatoes, diced celery, crushed garlic, salt, pepper, splash of Dales or two
6. Either put in 3-4 cups of water (or substitute in a can of either cream of mushroom or onion soup mix). You need enough liquid to ensure it doesn't dry out during cooking.

Cover with lid and start cooking in the late evening the day before you want to serve.... turn occasionally about every 6 hours. I consider it done when the onions almost look burnt, the meat almost mushes with tenderness when lightly probing with a fork, and there is almost a smoky toast to the meat.

Serve over rice.

You can prepare ANY cut of meat, type of meat (venison, beef, pork, etc) and it will be fork falling apart tender and very good.

[lksteve]

Brew-
6. either put in 3-4 cups of water (or substitute in a can of either cream of mushroom or onion soup mix). You need enough liquid to ensure it doesn't dry out during cooking.

i've been known to add whisky and/or red wine to this phase of the operation...

[Peregrino]

Brewmonkey - Try adding a little red wine vinegar [or balsamic vinegar or just red wine - the cheap stuff - Concha y Toro works well, you can even drink the rest of it with dinner if you're not a snob!] (to taste, usually 1/3 to 1/2 cup for the vinegar, more for the wine) to Saca's recipe. Substitute it for some of the water in the deglazing step. It tends to flavor and tenderize the meat a little quicker. FWIW, Peregrino

[vsvo]

Concha y Toro works well, you can even drink the rest of it with dinner if you're not a snob!LOL! Here's something for the wine snobs. I love this, nothing like a little cold, hard science to douse the best efforts of wine marketers.

In particular, Howell dismisses out of hand the notion that complex flavors like blackberry or chocolate are somehow inherent in the ground. Even if they were in the soil, the necessary organic molecules wouldn't be absorbed by the roots. Vines take up nutrients as individual elements (calcium, silicon, nitrogen and so on) and recombine them into the only thing they make, which is grapes. "In wine stores, they tell you there used to be an apricot orchard in the vineyard, so you get apricot notes in the wine," he complains, "and it's just hogwash." If people are tasting those things, they were produced elsewhere: in the fermentation, the aging—or the imagination.

David G. Howell, a U.S. Geologic Survey researcher and coauthor of last year's definitive study of Napa Valley terroir, "The Winemaker's Dance"Terroir is the next big thing in California wine country. (http://www.msnbc.msn.com/id/7037374/site/newsweek/)

[Squidly]

I do most of the cooking at my house and have found that my bunch likes roast done like this:

1. Oven at 375 F.

2. Brown roast on all sides in oil.

3. Put roast into oven proof dutch oven or cook pot with lid. Eye of round is pretty lean so add a little oil with it.

4. Add an envelope of Lipton onion or beefy onion soup and 2-3 cups of water.

5. Roast for 1/2 hr. at 375 F.

6. Turn down to 300 F and roast for 1 hr more.

7. Remove roast and liquid from pot. Deglaze with cheap red wine and add roast and liquid back along with cut up potatos, carrots, onions, etc... Add more water if necessary to prevent dring out.

8. Back to the oven. Roast at 300 F until veggies are done about 1 hr.

9. Remaining liquid makes awesome gravy.


Works every time. Best with a chuck roast because it has its own fat but works with any roast. Good luck with whatever you choose!

[Roguish Lawyer]

I made this the other day. The beef was awesome, but the sauce was too sweet. I'm going to give the recipe, then tell you how I'll change the sauce next time.

Roast
2 Tbsp. vegetable oil
1/2 cup white vinegar
2/3 cup bourbon
1/2 cup brown sugar
2/3 cup ketchup
4 Tbsp. light soy sauce
2 cloves garlic, minced
1/2 tbsp. red pepper flakes
3 Tbsp. cornstarch


In heavy Dutch oven, heat oil and brown meat on all sides.
Combine remaining ingredients except cornstarch and pour over meat.
Bring to a boil; reduce heat.
Cover and simmer 1 hour (for medium; I like it cooked more), or until meat is tender.
Remove meat to a platter; cover to keep warm.
Mix cornstarch with 1/4 cup water.
Bring pan juices to a boil and quickly whisk in cornstarch/water mixture.
Boil for two minutes. Serve with meat.
Total preparation time: 1 hour and 20 minutes


_________________________


This tasted way too much like ketchup and brown sugar. Those flavors are OK, but they are way too overpowering.

I would cut way down on the ketchup and brown sugar, probably cut them in half or maybe more. I would add more bourbon and soy sauce and something to add kick like worcestershire sauce. Definitely more red pepper flakes. Maybe add some bacon bits. You can never go wrong by adding bacon. ;)

[lrd]

Brew-
I only like roast one way. Simple, easy, and easy cleanup too.

1. Get a large skillet and heat up a tbsp of oil to medhigh temp.
2. Brown all sides of roast to a good dark color
3. Take roast and place in crockpot on low.
4. place 1/2 cup of water in skillet and scrape off drippings and flavor,etc and pour into crockpot (think this is called "deglazing" in Kali )
5. Put sliced onions, potatoes, diced celery, crushed garlic, salt, pepper, splash of Dales or two
6. Either put in 3-4 cups of water (or substitute in a can of either cream of mushroom or onion soup mix). You need enough liquid to ensure it doesn't dry out during cooking.

Cover with lid and start cooking in the late evening the day before you want to serve.... turn occasionally about every 6 hours. I consider it done when the onions almost look burnt, the meat almost mushes with tenderness when lightly probing with a fork, and there is almost a smoky toast to the meat.

Serve over rice.

You can prepare ANY cut of meat, type of meat (venison, beef, pork, etc) and it will be fork falling apart tender and very good.
This is similar to what I do, except I put in coffee instead of water and I add mushrooms.

[Peregrino]

VSVO - Slightly off thread but the link was great! It's so nice when a scientist type sees fit to weigh in on the side of us lesser mortals. I like a good wine, especially the reds (my cardiologist "ordered" me to partake as appropriate). My palate is (barely) sophisticated enough to distinguish between a "Mad Dog" (generic lesser vintage) and something with a Wine Spectator # in the high 80's or better. That's why I appreciate the German "taffelwein" (sp) concept, especially when enjoying it with pot roast or its close relative, a manly stew. (The thread was so good we're working on the wife's culinary education as we type - dinner is the aforementioned stew [with tweaks borrowed from the thread] and a loaf of scratch made buttermilk white bread out of the machine - and she's doing the work while I supervise. Life's good! Now that I'm semi-retired I've got to get my "living dangerously" somewhere!) Later - Peregrino

[vsvo]

...and a loaf of scratch made buttermilk white bread...

Wow, yummy! Sounds like you have a great dinner cooking!

[Peregrino]

Now we (I) have to decide between a Concha y Toro Cab/Merlot blend or a Beaujolais Nouveau to wash it down. Personally I'm leaning towards the Beaujolais (750 ml vs. 1.5 L - would hate to open the CyT and not drink everything - no dinner guests to help, not to mention the snobbery aspects of the food/wine combo which probably favors the B also). Unfortunately those are the only reds in the house and I'm not going out for more. Oh, whatever shall we do? Suggestions are welcome. Whatever doesn't go this time will go with the next pot roast we fix (unless I restock in the meantime - then I get to ponder it all over again). Peregrino

[Roguish Lawyer]

Now we (I) have to decide between a Concha y Toro Cab/Merlot blend or a Beaujolais Nouveau to wash it down. Personally I'm leaning towards the Beaujolais (750 ml vs. 1.5 L - would hate to open the CyT and not drink everything - no dinner guests to help, not to mention the snobbery aspects of the food/wine combo which probably favors the B also). Unfortunately those are the only reds in the house and I'm not going out for more. Oh, whatever shall we do? Suggestions are welcome. Whatever doesn't go this time will go with the next pot roast we fix (unless I restock in the meantime - then I get to ponder it all over again). Peregrino


Just say no to French wine.

But you probably should drink them both, Spanish one first.

[Peregrino]

RL - Ordinarilly I would agree with you but this one was a gift from a friend who didn't know any better. Personally I prefer the Californian vintages, despite the left coast politics they do make good wine. Besides - when was the last time you turned down free alcohol? BTW, Concha y Toro is Chilean. I've enjoyed some of their better vintages while traveling in South America. This is a very average one - acceptable table fare for a hearty stew/roast but not much more. I originally bought several bottles of it for a backyard, cast iron over a campfire, team party I had and this one is all that was left. It did serve the purpose well though. Sadly, the best stuff never seems to make it to the type of wine shops we have in NC. One of my excuses for taking a tourist trip to Chile (we can all think of other great reasons too). Peregrino

[CPTAUSRET]

RL - Ordinarilly I would agree with you but this one was a gift from a friend who didn't know any better. Personally I prefer the Californian vintages, despite the left coast politics they do make good wine. Besides - when was the last time you turned down free alcohol? BTW, Concha y Toro is Chilean. I've enjoyed some of their better vintages while traveling in South America. This is a very average one - acceptable table fare for a hearty stew/roast but not much more. I originally bought several bottles of it for a backyard, cast iron over a campfire, team party I had and this one is all that was left. It did serve the purpose well though. Sadly, the best stuff never seems to make it to the type of wine shops we have in NC. One of my excuses for taking a tourist trip to Chile (we can all think of other great reasons too). Peregrino


We have 3 wine cellars at present, approx 8000 bottles all red, primarily Bordeaux. We are in the process of building a wine cellar in the Santa Fe house.

A good place to buy wine, and also enjoy their monthly newsletter; is. winex.com we have been buying from them for years.

http://www.winex.com/

Enjoy.

Terry

[Roguish Lawyer]

RL - Personally I prefer the Californian vintages, despite the left coast politics they do make good wine. Besides - when was the last time you turned down free alcohol? Peregrino

I agree. You guys will have to break away one of these evenings. The bar, cellar and humidor are open.

Better yet, let's invade Terry's cellar! LMAO

[The Reaper]

I agree. You guys will have to break away one of these evenings. The bar, cellar and humidor are open.

Better yet, let's invade Terry's cellar! LMAO

Long as it isn't FS's basement of horrors!

TR

[Roguish Lawyer]

Long as it isn't FS's basement of horrors!

TR

:shiver:

[CPTAUSRET]

I agree. You guys will have to break away one of these evenings. The bar, cellar and humidor are open.

Better yet, let's invade Terry's cellar! LMAO

One of these days, I just have to get nancy to slow down first.

Terry