eye of round roast

mo egg

i have a eye of round roast. my wife wants mashed pot. and gravy. so i was going to put it in a dutch oven uncovered put 1 pkg. dry onion soup mix on roast then put i can cream of mushroom soup on top of that then add 2 cans of beef broth to bottom of pan and cook indrect 250-275 does that sound about right? what temp. should i cook the meat to. thanks for any advice

Richard Fl

When I do them indirect at 350F I pull at 120F. Should work in the DO the same way.

Gunnar

I partially followed Kent's method in a post last night.
Here is a link to his detailed recipe:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=473938&catid=1

I would say the dome temp should be more like 325*. I peek through the daisy wheel from time to time to check the liquid level. You will be adding broth a couple of times. I did the entire cook without the lid.

Nature Boy

Like Richard, I like to cook them hotter. I like 'em at 350 direct, rotating and building the crust on the outside until you hit 125 internal. That cut is so lean I am thinking the braising with soup would not be the best thing for it.....maybe a chuck, but not an eye round.

You could also go indirect in a roasting rack over a drip pan (like Richard sez) and put some beef broth in your drip pan, then use that to make your gravy.

Just some idears. Gotta run, it's "curriculum night" at the high school that my daughters (gasp) will be attending next year.

Beers!
Chris

Little Steven

mo egg,

I'm with Chris on this one. Not enough fat for a braise. You may find the meat tougher after. Don't know but as a guess. If you want to do it I would cut into thick steaks and pound with a meat mallet and do it that way. Again, I'm not sure.

Steve