Quote:
Originally Posted by Kjesse
Definitely try 48 hours with the eye of round. I did an eye of round earlier this year and while the colour came out perfect, it just was not a good roast. It was a little tough and a little flavourless. If you try it 48 hours, that might get it over the hump. I'd normally use eye of round only for beef jerky, and my roast experience reinforced that view.
I think I already posted this photo in this thread, but here here it is again if you'd like to see how "visually" it was very good. To get the bark like that I pre- and post-seared it, and I would recommend that, the bark was tasty:
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With Roumd roast try to find one with some fat on it. Top or bottom round usually works better than eye. Alternatively adding Animal Fat or stock in helps a lot with the flavour. I ususally do 24 hrs with them.
I ask take the juices at the end, deglaze the pan I sear the meat in and boil it down for gravy.