[be-baw]

Thanks for the round roast recipe. Occasionally I see it on sale, but never bought it, not knowing how to cook it properly. I’ve heard it doesn’t have much flavor. Actually, most meat I eat doesn’t have much flavor. I can make fish taste good every time, but beef and chicken, not so much. In fact I can’t even find reasonably priced chicken that doesn’t have a funky aftertaste.

I have a digital meat thermometer with a long cord that I’ve often used with oven. Probe in meat, readout outside the oven of course. Never even thought of using it with a slow cooker. It sounds like a good idea.

I never heard of a Traeger grill until I saw an infomercial for it yesterday. Let us know how your ribs turn out.Thanks.

[Political Junkie Too]

If you kosher salt the eye round overnight, it will add lots of flavor. The salt will draw the juices out of the meat, and then the meat will draw the juices back in. The roast should be a deep red color the next day, and should be somewhat more tenderized for cooking.

Slow cooking it on a low temperature will finish the tenderizing. It is best when it is medium rare (135 degrees). Thinly slice it and serve with a brown mushroom gravy. Very tasty for an inexpensive cut.

-PJ