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

Maybe she used this recipe, substituting for chocolate snaps. GINGERSNAP POT ROAST Bottom round or chuck roast, 2 1/2 - 3 lb. 2-3 lg. onions, sliced Salt and pepper Dash of allspice 1 tbsp. Gravy Master 6-8 gingersnap cookies Put meat in pot. Add small amount of water. Add sliced onions, salt and pepper, allspice and Gravy Master. Cook over low heat for 2 1/2 to 3 hours (depending on size of meat) until meat is tender. Add crumbled gingersnaps 15-20 minutes before meat is finished. Watch carefully. Gravy will thicken. Meat must be turned frequently after gingersnaps are added.

Found this post doing a search of the whole site. Hope this helps. RE: What's For Dinner? #286 Brought to you by clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sun, Nov 30, 08 at 10:48 Terri, roasted potatoes are really easy to make. I use russett potatoes, and in this case they were small russetts so I left them whole. Large baking/russets can be cut in half or quartered. Par boil for about 5 to 7 minutes depending on size. While the potatoes are boiling turn the oven on to 400°F , add a little oil to a heavy pan (I use a cast iron frying pan) and place the pan in the oven to heat. Drain and put the potatoes back in the pot over low heat and give the pan a shake. This will rough up the potatoes surface. Now toss the potatoes with the hot oil and roast in the oven turning occasionally so they brown evenly. This method produces perfect roasted potatoes. Crispy on the outside and dry and fluffy on the inside. Great just salted or tossed with fresh grated parmesan. Ann

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