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

Seeing your post made me rummage in the freezer for some small hunk of beef.....I think it's sirloin...but it might be filet :-) anyhow it is now simmering in some red wine with lots of onions and some red bell peppers... No mushrooms, and I am too lazy to go buy any. The rest of this martini, a small salad a hard roll and I have dinner....and maybe some of the pot roast craving satisfied!

You sure can. Sounds like an excellent plan, and here's the USDA information: Safe Low-Heat Cooking When cooking a whole roast at a low temperature, do not pierce the beef in any way -- including with a cooking thermometer -- until the beef's surface temperature is at least 160 degrees Fahrenheit. Otherwise, you can carry bacteria into the center of the beef with your cooking utensil, where it is cooler and the bacteria can survive. Use your hands or tongs to place the beef in a pan, and use tongs to turn it over, if necessary, without piercing it. At 275 degrees, you can slow-cook the beef for several hours safely, as long as the internal temperature reaches at least 140 before you take it out of the oven to serve. Alternative Cooking Method If you want to avoid the health risks associated with low-temperature cooking, roast your beef in a Dutch oven, which is a heavy covered roasting pan that will keep the juices in and keep the edges of your beef from drying out. Cook the beef at 325 degrees Fahrenheit in one of these pans for a flavor and tenderness that competes with slow, low-temperature roasted flavor but complies with USDA safety guidelines. You can also use a commercial slow-roaster or slow-cooker pot, and follow that device's instructions carefully for safe cooking. -Grainlady

My oven goes to 170F, so it's always in the "safe" zone, I guess. If I were going to cook the roast for 7 hours, I'd still go for 225F, probably. I'm assuming it's covered and being braised, not roasted? And it also depends on how large the "large" roast is. 5 lbs? 7 lbs? Bigger? Smaller? It depends on the roast, of course, but I figure about half an hour per pound at 350, so if you have a 10 pound roast, that's going to be 5 hours at 350F, and longer at lower temperatures. So my answer is......depends on the size of the roast! Annie