I need a good recipe for an eye of the round roast, please.

[mrbigstuff]

Borrow Paul F.'s meat slicer and make steak and cheese subs.

[testcase]

I've done one eye round roast Sous Vide at 133ºF for about 20 hours (no, it didn't need 20 hours; it was simply convenient for me to leave it that long). It came out WONDERFULLY! Perfectly bright pink from edge to edge and, almost as tender as a pot roast. Sous Vide cooking for 6+ hours seems to allow fat to melt away and, all the beef I've done Sous Vide have tasted great and been incredibly tender. Sous Vide does not brown meat. Sear meat before or after Sous Vide cooking to brown to your preference. Seasonongs can be added before of after as well. :yum:

[NewtonMP2100]

.....you eat eyes....???

[NewtonMP2100]

testcase wrote:
I've done one eye round roast Sous Vide at 133ºF for about 20 hours (no, it didn't need 20 hours; it was simply convenient for me to leave it that long). It came out WONDERFULLY! Perfectly bright pink from edge to edge and, almost as tender as a pot roast. Sous Vide cooking for 6+ hours seems to allow fat to melt away and, all the beef I've done Sous Vide have tasted great and been incredibly tender. Sous Vide does not brown meat. Sear meat before or after Sous Vide cooking to brown to your preference. Seasonongs can be added before of after as well. :yum:

...so living la.....VIDE......loca.....???