I made this really good dish with both chicken breast and with a roast. I chopped the meat into 1 inch cubes, dredged it in flour, baking powder, seasoning, then milk and egg, then flour again. Made brown rice, and served it with Mae Ploy Sweet Chili Sauce. I've been too busy to shop, but I'm wondering if I can take eye of round and chop it maybe smaller, and get a tender product? I'm reluctant to try it, and will probably do hot dogs on the grill, because I have nothing, to really fix for a good meal this evening.
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Eye of Round Substite for Chuck Roast and the like?
- Thread starter kendall
- Start date
Not sure what you are asking but I love Eye of Round >
It is lean. I put it into a crock pot with BBQ sauce or salsa, fresh garlic and appropriate spices and herbs. (depending on what you want to do with it. I love the salsa and tex-mex spices. When it falls apart, you can take two forks and literally shred it. Makes great burritos, tacos, whatever. Freezes well, for a quick meal out of the freezer.
It is lean. I put it into a crock pot with BBQ sauce or salsa, fresh garlic and appropriate spices and herbs. (depending on what you want to do with it. I love the salsa and tex-mex spices. When it falls apart, you can take two forks and literally shred it. Makes great burritos, tacos, whatever. Freezes well, for a quick meal out of the freezer.
Kendall: I'm a bit fuzzy on what you do with the meat. Chuck is very tough ...
and is used for long cooking methods like braising, pot-roasts, etc. It's not a cut you want to cook quickly. Chuck is great this way as it's relatively fatty and has lots of flavor. Eye of the round, on the other hand, is extremely lean and is good roasted or grilled to rare to medium rare. If cooked any more, it will get tough and dry. I love eye of the round and serve it with onion gravy, bearnaise, or other sauces. Most of the time they are quite tender. Only rarely do I get a tough one. So I would say no, you cannot substitute one for the other.
and is used for long cooking methods like braising, pot-roasts, etc. It's not a cut you want to cook quickly. Chuck is great this way as it's relatively fatty and has lots of flavor. Eye of the round, on the other hand, is extremely lean and is good roasted or grilled to rare to medium rare. If cooked any more, it will get tough and dry. I love eye of the round and serve it with onion gravy, bearnaise, or other sauces. Most of the time they are quite tender. Only rarely do I get a tough one. So I would say no, you cannot substitute one for the other.
Karen, I read your post after I did mine. I didn't know folks crock-potted eye of rounds!...
I guess I've not heard of this for this cut. Does it come out flavorful? I do know if you over-roast this cut it gets tough. But roasting is different than braising or potting. Interesting. (Have you ever tried it rare on the grill? Yum!)
I guess I've not heard of this for this cut. Does it come out flavorful? I do know if you over-roast this cut it gets tough. But roasting is different than braising or potting. Interesting. (Have you ever tried it rare on the grill? Yum!)