Home Cooking

Eye of round

Share:

Home Cooking 21

Eye of round

amkirkland | Oct 16, 2006 04:33 PM

My mom used to do an eye of round braise when I was a lad. This was pot roast to me. I've since discovered that I much prefer this lean cut as a plain roast, seared, roasted to medium-rare in the middle, but woudn't mind branching out a bit. Anyone have any secrets for such a cut? Anyone else ever had such a lean cut as a braise or "pot-roast?"

Want to stay up to date with this post?

Recommended From Chowhound