Here is how I cook them. Marinate your roast in the fridge with your favorite marinade for at least 1 hour or overnight. Take the roast out of the fridge and let it sit at room temperature for 1-2 hours. (very important) Season with a little salt and lots of cracked pepper. Preheat your oven to 475° Place the roast in a shallow roasting pan on a rack. Roast at 475° for 20 minutes or 7 minutes per pound. Then turn the oven down to 275° and roast until it reaches an internal temp. of 145 - 150° Take out of oven and allow to rest covered with foil for 15 minutes before carving. This always turns out great for me! A meat thermometer is my friend!

I don't know that you'll ever get a consensus here, LOL. Medium rare, I think , is 130-135F, I'd high heat roast it (500F) until it reads 120-125 then let it rest and let the temperature come up. It won't take long for a 2 pound roast, so watch it carefully, check after maybe 20 minutes. Be sure to season the roast with salt and pepper and anything else you like, before roasting. At least that's what I'd do, except I'd cook it very rare instead of medium rare, LOL. Annie

It's very lean, and thus easy to dry out when cooking. I like to use it for making jerky. If you’re trying to go low-carb, you need some snacks that are low-carb, tasty and satisfying. Beef jerky meets those criteria, but buying $4 bags of jerky will bankrupt you. If you have a dehydrator, you can make large quantities of jerky far more economically than buying it. If you don’t have a dehydrator, you can get cooling racks that fit a half-sheet pan, or vertical racks on which you hang the seasoned raw beef strips, which you then place in the oven at its lowest setting for several hours. (You’re drying this, not cooking it.) --Here's a basic recipe for beef jerky that I worked up and find to be quite tasty: Guinness Beef Jerky Marinade (This amount of marinade is sufficient for about 5 to 6 pounds of beef, which I find fill my Nesco dehydrator's eight trays fairly full) 5 to 6 lbs lean beef, sliced thinly--see Note 1 2 bottles (12-14 oz each) Guinness Stout 2 tablespoons kosher salt OR 3 to 4 tablespoons soy sauce--"see Note 2 2 tablespoons garlic powder 2-4 tablespoons hot stuff --see Note 3 optional: liquid smoke, 1 to 2 tbsp In a large bowl pour stout and add salt, whisking to dissolve salt and decarbonate the stout. Add the garlic powder and hot stuff and mix well. Put the beef strips in the marinade by handfuls, swirling around to make sure all surfaces have come in contact with the marinade. Place the beef in a nonreactive container (a stainless stockpot works fine), pour the remaining marinade over the beef, mix well and refrigerate for at least an hour (more is better--overnight is fine). If you have time, mix up the beef strips every so often in the marinade. Place the strips flat on the trays and dry to your desired amount of dryness. I prefer crisp to leathery, but do it however you want. Note 1: Before slicing the beef, trim all extra fat off the surface of the meat. I like to use round roast because it's very lean; whenever possible, slice the strips across the grain. Slicing it with the grain results in a stringy final product. Eye of round costs a little more, but is very lean and also is very easy to slice across the grain, and that yields a less stringy product. Don't use a fatty cut of meat because it won't dry as thoroughly and won't have the storage properties of a leaner cut. (The fat can turn rancid.) Note 2: I have found mushroom flavored soy sauce at an Asian market. It works great in this recipe. Note 3: For the hot stuff, cayenne works well; you have to judge for yourself how hot your particular cayenne pepper is. (Mass market cayenne from brands like McCormick is relatively mild; powdered chili peppers from a Mexican or Indian market will be much hotter.) If you’re unsure, go easy with the hot stuff. You can always sprinkle a little more hot stuff on the finished product if you wish. I have used chipotle powder with good results; 4 tablespoons in this recipe makes a quite hot product, and 2 tbsp makes a pleasantly zingy one. If you want something quite mild, use sweet Hungarian paprika which would make a product not at all hot but would still have a very good flavor. You can also use smoked Spanish paprika (‘pimenton’) which comes in three degrees of hotness (sweet, bittersweet & hot). If you use that, though, or chipotle powder, don’t use any additional smoke flavor. --Don't use a hot sauce that's vinegar based (like Tabasco or Sriracha)--the vinegar taste will be concentrated in the finished product. The finished product can be stored in plastic ziplock bags in the freezer, and can be moved to the fridge when you open one. I find that a quart ziplock bag holds one Nesco tray's worth of dried jerky. Note that this recipe does not contain any curing agents like nitrates or nitrites, so I can't vouch for what would happen if you left this jerky at room temperature for several days. Storing it this way, though, I've never had any of it go bad. That's partly because it tastes so good, a bag never lasts that long once I open one.

One word....CROCKPOT! You could use it in any of the following recipes. The French Dip and the Shredded Beef freeze well, too so you could have some tonight and there'll be a future meal or two in the freezer! CROCKPOT FRENCH DIP SANDWICHES 2 cups water 1/2 cup soy sauce 4 whole peppercorns 1 tsp dried rosemary 1 tsp dried thyme 1 bay leaf 1 tsp garlic powder (had none so used 1 minced garlic clove) 3 lb boneless beef chuck roast, trimmed 8 French or sourdough rolls, split Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover. Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~ Posted by Ginger St. Thomas Crockpot Beef Stroganoff 1\-1/2 lb stew meat cut into cubes 1T cooking oil 1 lb fresh mushrooms, sliced 1/4c minced onion 2 cloves garlic, minced 1/2 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper 1/8 tsp dried thyme, crushed 1 bay leaf 1\-1/2c beef broth 1/3c dry red wine 1 c sour cream 1/2c flour 1/4c water 4c hot cooked noodles or rice In large skillet brown the beef in hot oil, drain. In crockpot combine beef, mushrooms, onions, garlic, oregano, salt, pepper thyme and bay leaf. Pour in broth and wine. Cover and cook on low 8\-10 hours or on high 4\-5 hours. Discard bay leaf, and turn crockpot to high heat. Mix together sour cream, flour and water. Stir about 1 cup of the hot liquid into the sour cream mixture, return all to crockpot and stir to combine. Cover and cook on high heat for 30 minutes or until thickened and bubbly. Serve over noodles or rice. Serves 6 Slow Cooker Shredded Beef Tacos Serve this delicious taco meat with soft tortillas or hard taco shells and pass all the fixings. 1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes 3/4 cup bottled chunky medium-hot salsa 2 tablespoons chopped garlic 1 tablespoon (packed) dark brown sugar 1 tablespoon soy sauce 1/4 cup chopped fresh cilantro (optional) 1 tablespoon fresh lime juice (optional) Combine the salsa, brown sugar and soy sauce and pour over the meat in the slow cooker insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender. I usually pour off some of the liquid. Shred the meat with two forks and stir in cilantro and lime juice if using. Posted by Opkikid 2/10 Linda