Got a little side tracked and it was in the oven a bit longer than it should have been, but still delish..The big guy sliced some up and piled it on a roll with my homemade bbq sauce. He sliced me a pile to dip in bbq sauce. Dinner at nearly 8 pm... No veggies, no sides...just beef. :) Oh and I also added REAL salt when I was rubbing in the pepper.

I'll buy those when they are on sale. They make decent chili meat! It can also be eaten shredded in tacos, burritos, and bbq sandwiches. Put it raw into a covered pot and cover it with about a quart of tomato juice. Low boil for a couple hours. In time the tomato acid will make the meat fall apart into shredded beef. A little work with a wooden spoon and/or potato masher can make it break down quicker. The meat will soak up most of the tomato juice so you wind up with a pot of very moist shredded beef that is perfectly lean. I hate a bunch of fat and gristle in my bbq sandwich. This also works with pork loin and round roasts. My leftover turkey from T-day got carefully cleaned of bones and put into a pot of meat just like this... made an excellent combo meat. This creates a building block for several dishes. The meat will soak up an amazing amount of tomatoes. If making chili with canned tomatoes I go with a 6 1/2 pound institutional size can so that there is some juice to my chili. Hard spices like black pepper and cumin can be added at the start of the boil... hot peppers to. I hold back my beans and other veggies until after the meat has cooked so I don't boil them into a paste. One of my new favorites is hot spicey shredded beef mixed with partially cooked cabbage and put in a flour tortilla. Little cheese and other taco stuff and it is way good. The cabbage adds its own "heat" to the sandwich. Reheats nice in a microwave for those at-work lunches. Advantage over ground meat is the meat cooks into fibers that hold well in a sandwich. Chili as I make it is often eaten with a fork. Obvious advantage is it lets me use meat bought on sale which was the thing that got me into doing it. I have a round roast in the fridge at the moment bought for 2.50 a pound waiting for the pea soup made with leftover christmas ham to finish cooking. I'll cook it into shredded meat and freeze it for later use. Nice that way because the meat and spices are all cooked and ready to go on another day. I've also been working on a saurbraten type dish and have used "london broil" for the steak. Pan fried on high heat until crispy on the outside and still pink inside. Douse with sweet white basalmic vinegar to cool the pan. Figured this out during one of those brainless moments when I left a pan steak on with the heat all the way up. I checked on it when the pan was just seconds away from burning the meat beyond recognition. Nothing my panicked brain could see to cool it with other then a bottle of vinegar sitting on the counter. The meat was so-so but the sauce it produced was eaten from the pan on bread. One of those moments when you are glad nobody is around to see you eating with your fingers from a pan on the stove. Working to recreate that taste I've made pickled steak a couple times and that is not bad. Good with mashed potatoes as they balance the tangy vinegar flavor... think hasenpheffer. : ) lyra

Hopefully you didn't actually butcher a "cow". A cow is an older female bovine that has had more than 1 calf. Those usually end up at McDonald's. I am guessing you had a steer or maybe a heifer butchered. I am currently looking at over 500# of hamburger in my freezer. Had a steer with a broken leg that was a dark cutter - so all ground beef on that one. It is good though (dark cutters aren't good for steaks/roasts though) -just didn't need to have all that hit my freezer at once. How long did they age your beef Angela? We usually go for 3 weeks - no less than 2. Sure makes a difference in taste and texture.

Maybe I'm no maven, but I don't know that I would cook eye of the round in the pressure cooker. It is a very lean, large muscle of beef and might end up a little dry, maybe? I suggest the long cooking technique of braising, as in your rouladen suggestion. Hopefully others more experienced in this cut of beef will chime in. I've only fixed eye of the round as a large roast. Teresa