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Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast or any well-rounded and even-shaped roast. The seasonings are up to you.
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Flay's Beef Bourguignon

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How to Cook Bottom Round Roast (with Pictures) - wikiHow

Recipe by: Lyn N Barbour. I make a version of this recipe all the time and in my opinion it's the only way to make an eye roast. This post may help some of you. First I like to preheat the oven at for 20 min. I can see that my opinion is clearly in the minority here, but I was disappointed with this recipe. I've made it twice now, hoping for a miracle - no such luck. The recipe isn't necessarily at
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Horseradish-Crusted Roast Beef

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Premium cuts of beef can be costly, but inexpensive cuts can be tough and flavorless if cooked too quickly. The bottom round comes from the hindquarters, [1] so it is a naturally tougher cut; however, this lean cut becomes tender with low and slow cooking. Season your meat and decide if you'd like to roast it in the oven with onions and carrots or if you prefer to make it in the slow cooker with portobello mushrooms. Serve your bottom round roast with the vegetables or mushrooms and the juices from the meat.
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