"Dcarch- I'm thinking that any thermometer that involves a leave-in probe (wireless, the one that comes with the oven, or an in-oven digital model) can conduct heat in the way that you describe, resulting in potentially inaccurate readings. Do you agree, or is the kind that comes with the oven particularly bad when it comes to this?" For cooking temperature probe measurements, thermocouple based probe are typically used. Thermostat controls for the oven are typically capillary hydraulic devices. In order to achieve quick response and less thermal distortion, the probe needs to be as small as possible, this will make the probe and electronics more expensive (see Thermopen's probe size) to make. Thermostatic control for ovens, depending on whether they are electric, gas, or convection, are all very complicated and inherently inaccurate. "---use a remote Thermometer that has a wireless transceiver so I can take it with me around the house and see exactly what the temp is. The wires have no problem being closed in the oven door or BBQ lid. The probes are rather accurate IMO. ---" If your house has metal siding or stucco walls with metal lath, your wireless thermometer may not work. If your thermometer cable is designed for high temperature (silicone or fiberglass jacketed cables) there should be no problem inside an oven. Also be careful in cleaning the probe, some may not be water resistant. The probes may be accurate in the temperatures they sense, but they can introduce temperature distortions to the food you are measuring. Beautiful prime rib, BTW. dcarch

I make chili meat out of the eye of round. Boil it in tomato juice and it turns fall apart tender. I've also turned it into bbq beef after boiling it in tomatoes. You can melt cheese on a chunk of it for a beef and cheese sandwich. As others noted it does make a decent roast... I've covered them in garlic and black pepper then roasted with some veggies. A bit tough but very lean meat for those that don't care for lots of fat. The eyes that I get are about 5lbs so after boiling I fish about half of it out and freeze it for the next pot of chili or it becomes sandwich meat. Some here a couple years ago insisted that boiling a roast would turn it into a rubber ball. Perhaps true if you boil it in water but tomato juice has enough acid to make it super fall apart tender. I took pictures of one that I was boiling for chili meat to show here. Roast falling apart on the fork.... As you can see in the picture it is tender with a rich broth suitable for any beef based soup. Very "meaty" so if you have macho men or teenagers they will be delighted with the chunky style. First I use a wooden spoon to break it down some then finish with a potato masher to get bite sized chunks. : ) lyra

I found this info online: Beef round tip roast cap off is the same as beef round tip roast but with the bone, cap muscle, and thin layer of outer fat removed. It is compact, easy to carve, and is usually prepared by braising or roasting. If you click on the link and go almost all the way down the page, you will see a picture of a round tip roast (cap on) and then below that a picture of a round tip roast with the cap removed. Here is a link that might be useful: cap off

un net it...cub it and have this: It's one of my favorite meals.. BEEF BURGUNDY . This is a delicious recipe inspired from one of my "great-Chef- loopie-buddies", Cheryl, on AOL. This aromatic dish will have you drooling during cooking time! . 2 pounds round steak, cut into 1-inch cubes 2 tbsp. vegetable oil 1/4 cup flour 1/2 tsp. salt 1/4 tsp. pepper 1 cup beef broth 3/4 cup Burgundy wine (I use any red) 1 tsp. beef bouillon granules (don't add) 1 clove garlic, minced 1/2 tsp. salt 1/2 tsp. seasoned salt (I just use t of Italian seasoning for this and the herbs below.) 1/4 tsp. marjoram 1/4 tsp. thyme 1/4 tsp. pepper 1 tbsp. cornstarch dissolved in 1 tbsp. water . 1. Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper; coat beef in flour mixture. 2. Heat oil in large skillet; brown beef on all sides, working in batches if necessary. Drain beef. 3. In crock pot, combine beef, beef broth, wine, bouillon and seasonings. Cover and cook on low heat for 6 to 8 hours, until meat is tender. 4. Turn control to high and stir in cornstarch mixture. Cook for 15 minutes. Serve over rice, pasta or mashed potatoes. Yield: 4 servings. or this FRENCH RAGOUT . This dish is similar to beef stew, only cooked on the stove and much quicker. I always serve this with piping hot bread for dipping. Reminds me of Halloween as this is the perfect warm dish to serve the eager trick-or-treaters before their eve of fun. . 1 lb. beef stew meat 2 tbsp. cooking oil 1 medium onion, sliced 3 tbsp. butter 1 beef bouillon cube 1-1/2 cups water 1 cup beef gravy 1 lemon slice 2 cups diced potatoes 1 cup sliced carrots 3/4 tsp. salt 1/4 tsp. pepper 1 tbsp. cornstarch .. 1. In a large skillet, brown beef in hot oil. Drain and set aside. 2. In same skillet, cook onion in butter until just tender. Add beef, bouillon, water, gravy, lemon, potatoes, carrots, salt and pepper. Bring to a boil; cover and simmer 25 minutes. 3. In a small bowl, blend 1/4 cup cold water with the cornstarch. Stir into beef mixture. Bring to a boil, stirring contstantly. Simmer, uncovered, 5 minutes. Remove lemon slice. Yield: 4 servings. Here is a link that might be useful: Here as some more from Stephs Country Kitchen with help from Way Back Machine