You can treat it like a pot roast, braise on the stove or in the oven. It will take longer than a chuck roast due to thickness. I always slice thin. What about doing it this way.... Stracotto di Manzo 1 ounce dried porcini mushrooms 2 cups beef stock Salt and pepper 1 (4-pound) beef eye of round 2 tablespoons olive oil 2 tablespoons pancetta, chopped 1 finely chopped onion 1 finely chopped carrot 1 finely chopped celery stalk 3 cloves garlic, minced 2 bay leaves 1 tablespoon chopped fresh rosemary 1/4 cup tightly packed parsley leaves, chopped 3 tablespoons tomato paste 5 cups red wine 1 (28-ounce) can whole tomatoes, drained and crushed Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes. Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so. Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta. Recipe Courtesy Sara Mouton Show: Cooking Live Episode: Basics of Pot Roast (Italian Pot Roast) Here's another that I saved a while back BRAZILIAN POT ROAST Posted by Ruthanna on CF 3\-4 lb. lean beef roast (round or rump is good) 1 tsp. salt 2 Tbs. lemon juice 2 slices bacon 1 clove garlic, minced 2/3 cup chopped onion 1/4 cup chopped parsley 4 whole cloves 1/2 tsp. ground cinnamon 1/2 bay leaf 1 tsp. sugar 1 cup canned diced tomatoes and juice 1 cup orange juice Season meat on all sides with lemon juice and salt. Set aside. Saute bacon until barely crisp in Dutch oven or large covered skillet; remove bacon. Add meat to pan and brown evenly. Combine remaining ingredients and add to beef. Crumble cooked bacon over meat. Bring to a boil; reduce heat; cover and simmer over low heat for about 2 1/ 2 to 3 hours or until fork\-tender. Nancy

Ann T... A Canadian question?? My Grandmother (NOT Canadian at all) made something similar to a pot roast... sorta... that she called Canadian Stew. She'd brown up a hunka beef, then add WHOLE carrots and stalks of celery (or at lest only cut in 2), lots of whole onions, a can of some kinda tomato product and her "required" bay leaf. Then she'd cover everything in that big pot with water and just let it simmer away for a few hours. SHe'd add potatoes for the last 20 minutes or so... otherwise they'd have turned to total mush. She ALWAYS made homemade bread to go with it. Everythiing was scooped out of the broth... which was delicious. You had the falling apart meat and cooked to DEATH (but yummy) veggies on a plate. A bowl or mug of broth, on the side, for dipping the bread. Did she just make up the name??

Glenda, sounds to me like you need to complain to the manager. It shouldn't have been injected with water with a bunch of fat stuffed in it. I buy very little meat at WM because I have a whole beef in my freezer, but I do buy at Sams on occasion. I've never had a problem with it, and I would think it all comes from about the same places. In fact, that's about the only place I buy whole pork loins to cut into chops and roasts. I either smoke the whole thing, or stuff chops or the roast. Best pork roast I've done is stuffed with stove top stuffing with dried cranberries added, browned and placed in a covered stone baker, at 350° until an instant read thermometer reads 165°. I put carrots and celery and onions on the bottom of the baker, and don't add any liquid. Tami

This was really, really good! I was happy with the recipe, but the meat itself was fantastic. I have never felt completely successful with pot roasts. I always seem to have dry meat under the gravy. This roast, which I wound up cooking almost three hours at 225° and then letting it rest for another 20 minutes while I strained all the juices out, let the fat rise to the top, removed the fat and returned the juices to the pot with all the chopped onion, was delicious. I cooked it to an internal temp of 175° worrying that it would be overdone, but it was perfect. I found a reference on the web suggesting an internal temp of 165° but it was not tender enough and the juices were too bloody for a pot roast. I blitzed the juices and the onion into a smooth sauce and added just a little, about a teaspoon, of cornstarch stirred into a couple of ounces of red wine to thicken it. The meat sliced smoothly and perfectly and was meltingly moist and tender. It was certainly the best pot roast I have ever made and I thought this is what you would get if you ordered a fancy braised beef in a good restaurant. Everyone enjoyed it and the simple sides of baked sweet potato and steamed green beans were perfect. I'm looking forward to cooking my other piece in a more savory manner, undoubtedly with mushrooms and red wine. I will be looking for more PRIME cross cut chuck. Thanks again for all your help and if you see a prime grade cross cut chuck, grab it, in fact grab all you can. Lee