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

"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

This is from the Recipe Exchange - I made it last week using sirloin tips, it is delicious - see the notes for the difference serving sizes. RE: RECIPE: Sirloin Tips * Posted by angelaid (My Page) on Mon, Sep 11, 06 at 12:26 Here's one of our favorites: FeathermomÂs Recipe for Beef Burgandy. YUM!YUM! 1/2 lb. boneless beef sirloin steak, cut into 1/4 inch strips 2 tbsp. diced onions 2 tps. butter 1 1/2 cups sliced fresh mushrooms 3/4 cup beef broth 1/4 + 2 tbsp. water, divided 1/8 tsp. basil 1 whole clove 1 tbsp. dried parsley flakes 1/4 tsp salt 1/8 tsp pepper 1 tbsp all-purpose flour 1/2 tsp browning sauce 2 1/2 cups uncooked noodles (cooked according to package directions) In a dutch oven, brown beef and onion in butter. Add mushrooms, broth, 1/4 cup water, parsley, basil, clove, salt and pepper. Bring to a boil. Reduce heat; and simmer for 1 hour. Combine flour and remaining water; stir into beef mixture. Bring to a boil; cook and stir until thickened (about 2 minutes.) Discard clove. Stir in browning sauce. Serve over noodles. Makes 2 servings. Notes from Ang: I used 2 lbs of beef, 1 whole onion, a whole tray of sliced mushrooms, 2 1/2 cups of beef broth and added 1/2 cup of Chianti wine. It would probably serve 4. I've made this several times and it's been a big hit! Notes from magothyrivergirl:angelaid, I saw your recipe for sirloin tips yesterday while looking for some inspiration for something different to make for dinner. It was delicious and will go in my favorites file. I used about 1 lb of sirloin tips, adjusted the other ingredients accordingly - added about 1/3 cup of a good Burgundy & served over egg noodles. Thank you for sharing this recipe - in 2006! & to clownwacko for moving this up.

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