Eye Round Roast - Salt Crusted
This was just one giant mistake. Oh sure it tasted fine. The potatoes were brilliant. The beef came out ok.
Walking around the grocery store, I knew I had potatoes at home and thought...ahh..roast beef!
Mistake #1: Not knowing what cut to buy. I didn't want Prime Rib, so I opted for either a Top Round or Eye Round. Of course, I pick probably the worst, the Eye Round. I get home and read up. It's tough. It's too lean. It has to be marinated. Wet cooked. blah blah blah. I get the idea. It's basically impossible.
Mistake #2: Having no real time to cook it properly. Sure I can wait and cook it another day. Do I? Read on of course.
Fishing through a billion recipes, I decide to use this one that I found. It's from Morton Salt. That sounds perfect! I get to work marinating this beast. Ok, it was only 2 lbs. A Baby Beast. Marinate for 2 -24 hours. HA! We have maybe 2 to work with.
Cut to the future. Marinating is "done". I get to work with the salt.
Mistake #3: Having the camera set wrong to take photos. They are for the most part...blurry. I owe more to my loyal readers than to post fuzzy photos. We have maybe 3 we can use.
The bright spot so far is the potatoes. The marinade is perfect to use on them. It's olive oil and...wait.
Mistake #4: Not having any more olive oil. Keeping the giant gallon drums of olive oil makes one lazy in buying it. I forgot to get more. So I improvised. 1/2 Extra Virgin Olive Oil and 1/2 Corn Oil. That should make real olive oil I suppose.
Back to the potatoes. The marinade was olive oil and grated onion. That's it. Perfect for taters. Chop up some parsley in there (there being the baggie that I marinated the beef in), and add the chopped up potato. Perfect.
The recipe says to bake at 350 for about an hour and 20 minutes or until it reaches 140 degrees. I like things on the rare side, but the other eating participant doesn't like it that way, so 140 it is.
When all is said and done, the beef was ok. I don't even know if I sliced it properly. It came out better than expected. The potatoes were roasted at 350 the entire time with the beef and, with the addition of an onion cut into quarters, came out perfect.
Mistake #5: Just now...not changing the watermark on the photos. Consider it a plug for the other blog.
Walking around the grocery store, I knew I had potatoes at home and thought...ahh..roast beef!
Mistake #1: Not knowing what cut to buy. I didn't want Prime Rib, so I opted for either a Top Round or Eye Round. Of course, I pick probably the worst, the Eye Round. I get home and read up. It's tough. It's too lean. It has to be marinated. Wet cooked. blah blah blah. I get the idea. It's basically impossible.
Mistake #2: Having no real time to cook it properly. Sure I can wait and cook it another day. Do I? Read on of course.
Fishing through a billion recipes, I decide to use this one that I found. It's from Morton Salt. That sounds perfect! I get to work marinating this beast. Ok, it was only 2 lbs. A Baby Beast. Marinate for 2 -24 hours. HA! We have maybe 2 to work with.
Cut to the future. Marinating is "done". I get to work with the salt.
Mistake #3: Having the camera set wrong to take photos. They are for the most part...blurry. I owe more to my loyal readers than to post fuzzy photos. We have maybe 3 we can use.
The bright spot so far is the potatoes. The marinade is perfect to use on them. It's olive oil and...wait.
Mistake #4: Not having any more olive oil. Keeping the giant gallon drums of olive oil makes one lazy in buying it. I forgot to get more. So I improvised. 1/2 Extra Virgin Olive Oil and 1/2 Corn Oil. That should make real olive oil I suppose.
Back to the potatoes. The marinade was olive oil and grated onion. That's it. Perfect for taters. Chop up some parsley in there (there being the baggie that I marinated the beef in), and add the chopped up potato. Perfect.
The recipe says to bake at 350 for about an hour and 20 minutes or until it reaches 140 degrees. I like things on the rare side, but the other eating participant doesn't like it that way, so 140 it is.
When all is said and done, the beef was ok. I don't even know if I sliced it properly. It came out better than expected. The potatoes were roasted at 350 the entire time with the beef and, with the addition of an onion cut into quarters, came out perfect.
Mistake #5: Just now...not changing the watermark on the photos. Consider it a plug for the other blog.
The potatoes look good. Well, it was an uphill battle. I probably would have crock-potted it, but since my crock pot has the bizarre distinction of actually drying food out rather than adding moisture, it wouldn't have been any better.
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