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Old 12-06-2008, 07:08 AM
 
Location: Central Texas
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To me a chuck roast is easier to get to be tender and moist, because of all the fat in it. An eye of round, say, now that needs some help!

But, then, I prefer grass-fed beef, too, which has less fat and thus needs its own special techniques (mostly involving patience). But it repays you so much with so much more flavor! Sort of like free range eggs - what they eat is what you get.
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Old 12-06-2008, 07:23 AM
 
Location: Austin
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I like to cook mine in the crock pot. I always put a little broth or water with it otherwise it comes out dry.
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Old 12-06-2008, 08:18 AM
 
Location: Southern, NJ
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Jane is right on target. I thought it was crazy too when I first read about roasting the eye round. Eye round is usually very tough. As Jane said preheat to 500 and as soon as you put your roast in the oven be sure to turn the oven down to 475. Roast 7 mins. per pound, my was roasting a total of 28 mins. shut off oven and DO NOT open the oven for 2 1/2 hrs. You will have the most moist roast beef ever.
For pot roast I only use rump, sear on top of the stove and cook in the slow cooker for at least 8 hrs. I put it in the fridge overnight and slice it when it is thoroughly cooled nice and thin, absolutely delicious. Please pass the gravy.
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Old 12-09-2008, 09:25 AM
 
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Thanks to all for the tips on here.
I bought a bottom round roast on sale and had never made one before..I used the method that Janetvj and Kelsie recommmended and the roast came out perfect.
I used a herb rub that I marinated the roast overnight in... I found this online and then tweaked it some to my own liking.
for a 3-4 lbs roast:
2 tbs ground black pepper
some salt to taste
1 tbs dried marjoram
1 tbs dried basil
1 tbs garlic powder
2 tsp dried thyme
1 tsp dried crushed rosemary
1 tsp dried oregano

combine all in small bowl, add enough evoo to make a paste.
rub this all over the roast
tight wrap in plastic wrap and let marinate in fridge overnight.

DH loved it asked when I am making this again..lol
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