RecipeMuncher

One of the benefits (challenges?) of getting your beef in the form of a half a cow, is that you end up with parts of the cow that are out of your comfort zone.  Parts that you’ve never cooked before and don’t have the faintest idea what to do with.  Such was the case with my eye of round roast.  The only beef roast that I’ve ever really dealt with is the chuck roast.  So, thank goodness for internet and google.  What I learned was that the eye of round is not a (...)