Newly Married .....not a cook?

Question

I am newly married and want to cook something other that ground beef and chicken recipes. I bought a bot roast and a seasoning bag. But when I got home I realized I bought an eye roast...will that matter? I have no idea? Help..or I just wasted 10.00
Thanks

i mean pot roast..hahaha

Answer 1

eye round is the best in my opinion!!!! and I love the season bag I add potatoes,onions and carrots in the bag also.

Answer 2

The idea of cooking a pot roast---or in your case, using one of those bake-in-bags---accomplishes the same thing: low, slow cooking at a fairly low temperature, with some degree of moisture. The result is very flavorful, very tender meat.

Usually, a pot roast is prepared using a "lesser" cut of meat, such as chuck. The meat is less expensive, and it would be very tough if you roasted it in the usual (dry) way. Also, there is more fat/sinew in the lesser cuts, which actually contributes to the flavor (more fat=yummier meat).

With an eye round, which is a higher cut, there is a "cap" or layer of fat on the outside, but the meat is free of internal fat and gristle. Eye round is very suitable for regular roasting; it's a more tender piece of meat to begin with. In your case, you can certainly get away with "pot-roasting" an eye round. It will come out tender and delicious, but because of the relatively low amount of fat present, you might want to amplify the flavors.

Any assortment of your favorite seasoning, herbs and spices will work. Just add a bit more than the recipe calls for--maybe half-again as much. Also, if you have the time and the desire, try browning the eye round in a large skillet before it goes in the oven bag. Browning will add lots of great flavor. If you want to REALLY boost things, first cook some bacon in the skillet, then brown the beef in the bacon fat. In any case, use a pair of tongs to flip and turn the meat around while browning; do NOT puncture it with a fork. As it cooks, the juices will leak out through the punctures.

Answer 3

Way two different things, pot roast is basically beef chuck which is different than ribeye.

Rib roasts are made for roasting, but you have a choice of methods you can use. To achieve the doneness you want, use a meat thermometer and cook until the internal temperature is 5 to 10 degrees below the desired final temperature. (Instant-read thermometers are also handy for checking this.) For medium rare, the temperature is 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). When done cooking, remove the roast and let it stand for 15 to 20 minutes before carving. The roast will continue cooking as it stands.

Seared Method

Preheat the oven to 425°F (220°C). Place the roast in a roasting pan, rib side down and fat side up, and insert a meat thermometer so that it does not touch the bone. Roast for 30 minutes, then turn the heat down to 325°F (170°C) and continue to cook until the meat reaches 5 to 10 degrees below the final desired temperature, about 13 to 25 minutes per pound, depending on the size of the roast.

Slow-Cooking Method

Preheat the oven to 300°F (150°C). Place the roast in a roasting pan, rib side down and fat side up, and insert a meat thermometer so that it does not touch the bone. Roast until the meat reaches 5 to 10 degrees below the desired internal temperature, 20 to 30 minutes per pound (445g), depending on the size of the roast.

Answer 4

That is a very good cut of meat. Pot roast is easy. Look in cookbook if necessary. Put 2 tablespoons of oil in a Dutch Oven. Brown the meat on all sides (fry until that side is brown). Then add water until it is about one inch deep. and simmer for one and a half to two hours depending on the size of the roast. That is where the cookbook could help. You can add peeled and quartered potatos and carrots also. When it is done you make gravy with the drippings from the meat. You can do the same thing in the oven at 325 degrees but I think it is more tender on the stove top.

Answer 5

I'm not sure the size of an eye roast, but usually I cook my roast for a good three hours, putting in my veggies for the last half hour or so. It would help you tremendously if you bought a cookbook. A basic one is Betty Crocker's. They have traditional recipes that will help you learn to cook. You'll have some successes and some failures at cooking, but you'll have fun learning. Congrats on the marriage and get your husband involved in cooking too!

Answer 6

Eye roast works better in the oven. Pot roast is for fatty meat.

To make roast beef:
Preheat the oven to 350
season the meat
lay in a roasting pan
put 1/4 cup of liquid in the pan (broth, water or wine) to add mositure to the oven

Bake for 20 minutes a pound. To test for doneness, slice into a thick part and look at the color.

Answer 7

My boyfriend confessed to me a few months ago that he was worried moving in with me that I didn't know how to cook. Now he thinks I'm a great cook. To be honest with you, it really isn't hard. Yahoo actually have a lot of great recipies. Sometimes they don't work out like you'd hope (always have a plan B), but experimenting is the best teacher. Also, when you have to buy a special vegetable or herb for one recipe, you now know how is tastes or what it tastes well with and you can use it in other dishes! Want something fast and simple?

Salmon fillets, season with thyme and pepper, or buy a marinade. Place in over. Steam some broccoli and make one of those boxed rice pilaf

Buy a jar of alfredo sauce, buy some precooked peels shrimp and boil pasta...add basil and pepper. Shrimp Alfredo!

Buy stirfry-cut beef, add soy and teriyaki sauce, cook until brown, then add veggies of choice, bell pepper, onions, carrots, broccoli, etc. Yummy. Serve over rice.

Answer 8

Do not do the Eye of the round roast in the bag.

Quick fix, for medium rare,

Heat oven to 325, sprinkle black pepper and little onion spice on it. Spray with Pam or similar cooking spray. (This seals in juices)
Cook about 20 mins per pound.
Pull out, let stand 15 mins.

Slice thin to med, server with bake or mashed pototaes, salad and a veggie.

If you bought veggies for the bag, you could still cook all the vegies in a bag in a separate pan in the oven. They may take longer than your roast. Be careful not to over cook your roast.

Thats a good piece of meat to overcook.

Answer 9

A cooking bag should work for any type roast. Just follow the directions on the package it came in. They make clean up easier too.
You can also, for future reference, look at a website called AllRecipes.com that has scads of recipes for everything under the sun. And most are using things you either have or are easily obtained. Try typing in Mexican Lasagne for one, easy, tasty, and good reheated, too.
Best of luck to the newlyweds.

Answer 10

forget the bag...Just seal that roast (any kind ) in aluminum foil place in a baking dish and slow roast it in a 350 degree oven for about 2 hours. You can always throw a roast in a crock pot too...you should invest in one...it will do it all for you...and the crock pots come with a good recipe book too. As for the roast you just bought...do what i said with the foil but make sure you season it well first...garlic powder, onion powder, salt pepper...etc...whatever your taste is...Good Luck and Congrats with the Marriage....(go buy a crock pot..your husband will swear your a chef...)

Answer 11

I think you should get onto the Food Network website and find out how long you should cook your eye-roast. Then, use the seasonings that you have already purchased and cook the roast according do the directions on the bag, but to the time you found on the website (according to weight, remember!)