I had my first encounter with eye of round roast tonight. I hate to say it but I think the roast won out. I took heart from an older thread about the CI method of salting the roast (3 pounder) for 24 hours (check), searing then slow roasting in a 225 degree over until internal temp of 115 (check) and let it sit in the oven until that bad boy hit 125 (bam!).
My problem - it still had a lot of intermuscular...stuff...that made it very chewy; my boyfriend gave up on it after a bit. What hurt my heart is that if you could get away from that bit, the muscle was melt-in-your-mouth goodness. Is this just how this cut of meat goes? What I read was more raves than not about this method of cooking. I do not have an electric knife so I hand-carved as thin as I could which was about a 1/4" thick. A sub-question is could the quality of the meat itself have something to do with the chewiness? We bought the roast from a small "farmstand" type store that repackages meat and we realized tonight that there is no grading on the repack. I'm wondering if this is worth trying again with purchasing from a different source.
Thank you in advance for any and all help! :)
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