Back in the 90's ( when my age was still in single digits) myself, my older brother, and our 2 cousins used to stay at my German grandmothers house during the summer months. She would make the most tender, falling apart, tender and juicy eye of the round roast and we all would go crazy for it. Now that she has passed, ive been trying to figure out how she made it the way she did. She gave me the recipe years ago and all i remember from it was the cut of meat (eye of the round). I have watched several other videos of people cooking this cut and claiming that theirs is SO TENDER and then showing a sad, very tough, leathery slice of meat. When my grandmother made this, it practically fell apart when it was cut and i would dare say it's "crumbly". Yours is the first video ive seen where it very closely resembles this and crumbles, and thanks to you, i feel like im getting closer to figuring out her recipe!
That's awesome! If she didn't use a pressure cooker or a slow cooker, chances are she braised it in liquid that covered at least 3/4 of the roast at a low temp in the oven for a long period of time. I sure hope you get it figured out because those memories are priceless. I'm happy to help you any way I can, you can email me at louise@thesaltedpepper.com if you want to chat more about it.
My Mom always made Eye Round as Roast Beef (salt, pepper, garlic rub and oven roasted in an open pan in the oven. Sliced THIN! It was always delicious. However, on a roadtrip I stopped at Cracker Barrel for lunch and ordered the Roast Beef mentioned on their menu. Expecting something like my mother’s, medium rare and slightly bloody, I was surprised when I was served what we always referred to as Pot Roast. Mom’s Pot Roast was always Rump or Bottom Round cooked slowly with vegetables in a Dutch Oven on the stove top. A different result…dark meat falling crumbly, or almost, with plenty of delicious gravy for potatoes or egg noodles. You mention German heritage. Your grandma may have made a traditional type of German pot roast, aka Sauerbraten. Prior to cooking the meat is marinated in a vinegar base marinade to give it its very different flavor. To maintain the traditional aspect it is often served with Kartufel (Potato Dumplings).
Wonderful! I've bought many an 'Eye of Round, but never made a roast. I use it for 'Beef Jerky' in the Ninja. It's the 'BEST'! Your roast will be dinner this week.
Happy Easter Louise and Jeff !! Have a nice holiday. Thank you for the beautiful roast dinner recipe . Roast dinner is always my favourite. I like the sanwitch as well. Regards !!
Happy Easter 🐣! This roast looks amazing and I love the idea of tacos and that sandwich looks beyond delicious! Thanks for sharing. Also, I made your magic carrots 🥕 for Easter dinner and we loved them! 🌺 Jen
My Mother always made Roast Beef using eye rounds (500 degrees for 20 minutes shut oven off and leave it for an hour, perfect medium rare) and I use it for Sauerbraten, next time first in the multi pot. Tasty cut!
I love making French dip sandwiches with an eye of the round but I usually do mine in the crockpot… I can’t wait to make it this way!!😃 I’ll have to do the pot roast thing with mashed cauliflower though because I’m doing low-carb right now.
I’m new to your channel. After watching the Salisbury Steak video, I went out and bought a ninja foodi pressure cooker today. Made the Salisbury Steak and it was so delicious ❤
Hi your cooking is so tasty and wonderful, but for some of us who don’t own a pressure cooker or a slow cooker can we make this delicious recipe of yours in the oven, what will be the temperature and for how long. Thank you 🙏 ❤
The method of cooking is important in this recipe, so I can't really give you oven instructions because I haven't tested the recipe in a dry cooking environment. The best I can offer is to use a dutch oven and braise it for several hours.
Usually tougher cuts of meat for well done temperatures can be braised or cooked at not too high temperatures for 3 hours. I would recommend letting it sit for 2 hours extra so the flavor develops more after off the heat
@@ladyn5162 it’s probably fine. I’ve done 275 for pork ribs and it worked. I’ve you’re nervous about drying out the meat you can cover it with foil and maybe flip it halfway through
Hi! I want to try this, but with 1lb of salmon to start. Should I reduce the seasoning? If so, what would you suggest? I also have some smoked salt I was gonna use too. Any thoughts on this? Can't wait to try your recipe! ❤
hello im a new subscriber, great channel you have here... i just bought a foodie fd302 model and i wanted to ask you, so i used the air fryer my first time to make chicken drumsticks, at 400f for 30 mins, and theres this plastic smell afterwards... will that go away you think? you buy new ones all the time, have you came across this problem..?
I have not experienced that, but I have heard other people say the same thing. I would run the broil with 1 cup of water in the inner pot for 10 minutes and see if that helps.
Louise, are you familiar with oyster sauce? It's my absolute favorite asian sauce out there! if you can, could you please do some recipes using oyster sauce?
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Back in the 90's ( when my age was still in single digits) myself, my older brother, and our 2 cousins used to stay at my German grandmothers house during the summer months. She would make the most tender, falling apart, tender and juicy eye of the round roast and we all would go crazy for it. Now that she has passed, ive been trying to figure out how she made it the way she did. She gave me the recipe years ago and all i remember from it was the cut of meat (eye of the round). I have watched several other videos of people cooking this cut and claiming that theirs is SO TENDER and then showing a sad, very tough, leathery slice of meat. When my grandmother made this, it practically fell apart when it was cut and i would dare say it's "crumbly". Yours is the first video ive seen where it very closely resembles this and crumbles, and thanks to you, i feel like im getting closer to figuring out her recipe!
That's awesome! If she didn't use a pressure cooker or a slow cooker, chances are she braised it in liquid that covered at least 3/4 of the roast at a low temp in the oven for a long period of time. I sure hope you get it figured out because those memories are priceless. I'm happy to help you any way I can, you can email me at louise@thesaltedpepper.com if you want to chat more about it.
My Mom always made Eye Round as Roast Beef (salt, pepper, garlic rub and oven roasted in an open pan in the oven. Sliced THIN! It was always delicious.
However, on a roadtrip I stopped at Cracker Barrel for lunch and ordered the Roast Beef mentioned on their menu. Expecting something like my mother’s, medium rare and slightly bloody, I was surprised when I was served what we always referred to as Pot Roast. Mom’s Pot Roast was always Rump or Bottom Round cooked slowly with vegetables in a Dutch Oven on the stove top. A different result…dark meat falling crumbly, or almost, with plenty of delicious gravy for potatoes or egg noodles.
You mention German heritage. Your grandma may have made a traditional type of German pot roast, aka Sauerbraten. Prior to cooking the meat is marinated in a vinegar base marinade to give it its very different flavor. To maintain the traditional aspect it is often served with Kartufel (Potato Dumplings).
Once again (well more than once) I shall be using this recipe. Tomorrow !
Looks so good! My mouth is watering!
Wonderful! I've bought many an 'Eye of Round, but never made a roast. I use it for 'Beef Jerky' in the Ninja. It's the 'BEST'! Your roast will be dinner this week.
Speaking of beef jerky, I need to do a recipe for that!
Great recipe thank you !
God bless you always 🙏🏽
YES... that sandwich.. yummy
Thank you SP!
Love it thanks
Happy Easter Louise and Jeff !! Have a nice holiday.
Thank you for the beautiful roast dinner recipe .
Roast dinner is always my favourite.
I like the sanwitch as well.
Regards !!
I enjoy your presentations exceedingly!You offer so many options and everything always looks so yummy.
Thank you so much!
Looks great ! I am in England and we pronounce it wuster sauce 😊
Have never been successful in making this cut of meat tender........can't wait to try this!
That looks absolutely stunning! I'd be inclined to try all three ways, with the first being like Sunday dinner when I was a kid :)
Happy Easter 🐣! This roast looks amazing and I love the idea of tacos and that sandwich looks beyond delicious! Thanks for sharing. Also, I made your magic carrots 🥕 for Easter dinner and we loved them! 🌺 Jen
Looks delicious!
Thank you!
Thanks. You really made me feel like I couldn't possibly screw this up!and it used stuff I had around the pantry. It already smells good.
Happy Easter Louise and Jeff🐰
My Mother always made Roast Beef using eye rounds (500 degrees for 20 minutes shut oven off and leave it for an hour, perfect medium rare) and I use it for Sauerbraten, next time first in the multi pot. Tasty cut!
have a wonderful Easter y'all 🐣🐇🐣
Happy Easter 🐇🐣🐰
Enjoy
I love making French dip sandwiches with an eye of the round but I usually do mine in the crockpot… I can’t wait to make it this way!!😃 I’ll have to do the pot roast thing with mashed cauliflower though because I’m doing low-carb right now.
It's 7:00am and time to shop for a roast after seeing this
O yea dude, the sandwich at end is nasty good 💪🏼🤘🏼
I love all your recipes. This looks amazing! Thanks for sharing. My roast is only 2 pounds. Would I cut the pressure time by half?
Happy Easter & Thank You So Much!!.. This Dish Is Making Me HUNGRY 🙋🏽♀️💯❤🐇🐰
I’m new to your channel. After watching the Salisbury Steak video, I went out and bought a ninja foodi pressure cooker today. Made the Salisbury Steak and it was so delicious ❤
Hi your cooking is so tasty and wonderful, but for some of us who don’t own a pressure cooker or a slow cooker can we make this delicious recipe of yours in the oven, what will be the temperature and for how long.
Thank you 🙏 ❤
The method of cooking is important in this recipe, so I can't really give you oven instructions because I haven't tested the recipe in a dry cooking environment. The best I can offer is to use a dutch oven and braise it for several hours.
Thank you
Usually tougher cuts of meat for well done temperatures can be braised or cooked at not too high temperatures for 3 hours. I would recommend letting it sit for 2 hours extra so the flavor develops more after off the heat
Thanks for your response, do you think 300 degrees oven will do or lower
@@ladyn5162 it’s probably fine. I’ve done 275 for pork ribs and it worked. I’ve you’re nervous about drying out the meat you can cover it with foil and maybe flip it halfway through
Can I cook this frozen and then sliced thin and serve with a white sauce? I am looking to cook an Argentinian/ Italian dish called vitel tone.
I went to the website for the recipe, but you don't say anything about the onions, garlic or mushrooms being added to the Foodi.
Oh my goodness, thank you so much! I have updated the recipe. I'm not sure how I missed that!
@The Salted Pepper
You're very welcome. We just finished dinner. So much flavor and very tender. Thank you so much.
Hi! I want to try this, but with 1lb of salmon to start. Should I reduce the seasoning? If so, what would you suggest? I also have some smoked salt I was gonna use too. Any thoughts on this? Can't wait to try your recipe! ❤
hello im a new subscriber, great channel you have here... i just bought a foodie fd302 model and i wanted to ask you, so i used the air fryer my first time to make chicken drumsticks, at 400f for 30 mins, and theres this plastic smell afterwards... will that go away you think? you buy new ones all the time, have you came across this problem..?
I have not experienced that, but I have heard other people say the same thing. I would run the broil with 1 cup of water in the inner pot for 10 minutes and see if that helps.
👍🙏
Tidbit: "au jus" Au means with. It's fine to say "beef au jus", but if you are referring to just the juice, it's simply "jus".
In England we pronounce worcestershire as wooster-sure
Whenever anyone says "This is more fat than we need", I stop the video.
Did I say that? I'm surprised if I did! LOL Fat=Flavor
I have a 4th suggestion: don’t buy it.
Yeah because I wanna buy em all to try these recipes
Louise, are you familiar with oyster sauce? It's my absolute favorite asian sauce out there! if you can, could you please do some recipes using oyster sauce?
Yes, I am familiar with it and I do use it in some Asian recipes.