Roasts...what's the difference?

[Peacock76]

DH's bday is this week & I'd like to try this roast recipe:
http://allrecipes.com/recipe/high-temperature-eye-of-round-roast/

We're very busy that day, so I could start this before I leave the house & let it sit in the oven while we're gone.

I don't make a lot of roasts, mostly because I over cook them. This seems pretty simple. Do I have to use eye of round? Or could I use bottom round? Bottom round is on sale at Jewel for $2.99lb, eye of round is $3.99 at Walt's.

Thoughts?

 

[mommysix]

IMO bottom round usbetter slow cooked in a crock-pot because it's a tough cut of meat. Still tastes good but it takes a longer time to get it tender.

 

[Marilyn]

Yes, you'd need to use an eye of round. This is the method I use to cook mine and it's pretty much foolproof. I usually season mine with more than just salt and pepper, though. If time permits, I marinate it.

 

[dgmarie]

The trick with any roast is low and slow. Crockpot is nearly fool proof.

I use eye of round, a packet of lipton onion soup, a cup of red wine (or more), cut up onion and carrots. Cook all day (aka 10 hours while at work) on low. Fork tender!

 

[Peacock76]

Thanks, guys! Looks like I'll be going with eye of the round. I wonder if I usually buy bottom round & if that's why it seems overdone? I guess we'll find out!

 

[Steve]

The trick with any roast is low and slow.

This method works for a lot of things!! :giggles:

 

[Marilyn]

I would never cook eye of round in a crock pot. To me, it's meant to be eaten medium rare. I'm sure you have a joke for that too, Steve. :giggles:

 

[bonnie48]

I use this recipe method as well.....HIGH....400 degrees for about 45 minute to an hour for about 1-3 lbs roast... We like it red/pink....always turns out.