Reporting back very late here! So, my eye of rounds had worked their way to the bottom of the freezer. I found one yesterday and this was going to be dinner. I messed it up some. Like Sol, I rub with olive oil, lots of pepper and some salt. I had just taken bread out of the oven at 450 so I put it in like Nancy mentioned and reduced the temp to 325 after 10 minutes or so. Guessing, 45 minutes later it wasn't even up to 110 yet so I thought I had plenty of time to go move the hoses around that were water my newly planted trees. Wrong! Came back in and it was up to 125-130 in less than five maybe 10 minutes. Took it out didn't cover hoping it would cool off and still be on the rare side. Not a total loss but more done than what I like. Not bad would have been much better if I would have kept a closer eye on it and taken it out earlier. Not too tough but way from tender. Oh well, live and learn. I have three half roast left and will try a couple of the other recipes soon. It really didn't give much juice/fat to work with for gravy, I know it's a lean cut, I mananged to make some anyway. Any tips on that. I just added some butter a touch of broth to the pan and moved forward with makeing gravy. Think I'll try Sharon's method next for beef on a bun. I gerneral use rump roast cooked low and slow for this and then shread it. I'll try it with this cut. Are y'all cutting this by hand or using a meat slicer when you say "cut very thin"? A very late thanks for the recipes and tips! David

Jeepers, while reading this thread, my eyes welled up and I even ended with having tears running down my cheeks. Thank you everyone, for sharing your "Mom-memories." My Mom was, in my most charitable definition, merely a "serviceable" cook. That doesn't sound very kind, but the fact is that raising two kids on her own, making ends meet and trying to save pennies towards buying a house (which she did by the time I was 10 years old, on a bank teller salary) made feeding us as cheaply (and as quickly) as possible while maintaining our nutritional needs her first priority. We always had some kind of meat for protein (except for a few end-of-the-month dinners when we were very young and she, very poor), a vegetable and a starch on our plate, and always something, even if it was as simple as a can of fruit cocktail or a dish of jello for dessert with dinner. Later on, when she was a bit better off, she did try to get a bit "fancier" with her cooking, but she had a dull palate, I think because she wore dentures and the nasty glue that held them in hampered her ability to taste things, and she had a tendency to a far too heavy hand with herbs, salt and pepper. She baked better than she cooked, however (I've since noticed that it is often the case that people are better at baking or at cooking, one or the other.) In spite of all that, I bless her for taking the time to teach me the basics of cooking. So many of my friends found themselves, when first out on their own, struggling to learn how to feed themselves. My first memory of cooking was helping her cut out sugar cookies, and based on my memory of the kitchen, I could not have been more than 4 years old. By the time I was 9 or 10, much of Thanksgiving dinner was left in my hands, as she had to work a half day on the holiday. I'm sure we ate a number of overdone turkeys and underdone potatoes for a few years. After so many years, I had a hard time thinking about what things I still did because she had done them. One thing, is that once I have filled cake pans with batter, I always drop them onto the floor from a short distance a few times, to knock the air bubbles out. I have no idea if there is any real reason to do that or not, as I've never made a cake without doing it. Another quirk, is that I must roll my pie crust up on my rolling pin to carry it to the pie pan. Even now, when I roll it out on a silicone mat that I could perfectly well simply invert over the pan, I use the rolling pin, because that is the way Mom taught me. One thing she used to do that I never thought to ask her the "why" of, was to prick a potato several times with a fork before baking it. I found out why, once, when I forgot to do it and had to clean exploded potato off my oven walls. There are many things regarding kitchen hygiene that I did simply because my mother taught me to do them that, over the years I have learned the "why" of. I rinsed chickens and meat after taking them out of the package without knowing why. I scoured wooden cutting boards (the only kind we had then) with salt and bleach and doused them with boiling water. I scrubbed iron fry pans with plenty of hot water but no soap. I used different towels to dry dishes than I used to dry my hands.

Sounds good! I'm sitting here wondering...you made chicken burgers, Terri made pork burgers and I made turkey burgers....LOL so whats up? We are all thinking alternatives to beef burgers I guess..... :) Nancy

A friend of mine gave me this recipe, and it made the best pot roast we've ever had. I just did a search and found it on-line, so I didn't even have to type it out! Lisa's Lazy Pot Roast from The Complete Meat Cookbook Ingredients: 1 tsp. dried thyme 1 Tbs. chopped fresh rosemary or 1 tsp. dried rosemary 1 Tbs. paprika 1 Tbs. Kosher salt 1 tsp. freshly ground black pepper One 4 lb. boneless beef chuck roast or a beef brisket, trimmed of most fat 2 Tbs. vegetable oil 1/2 cup water or beef or chicken stock, or more if needed 5 cups thinly sliced onions (about 3 large) 6 chopped garlic cloves Salt and freshly ground black pepper to taste Preparation: For the flavor step, combine 1 teaspoon dried thyme, 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, 1 tablespoon paprika, 1 tablespoon Kosher salt and 1 teaspoon freshly ground black pepper in a small bowl. Rub the meat thoroughly with the mixture. You can cook the roast immediately, but it will taste better if it sits for an hour or two at room temperature or overnight in a zipper-lock bag, or well wrapped, in the refrigerator. Preheat oven to 350 degrees. In a large, heavy casserole or Dutch oven, heat the vegetable oil over medium high heat. Brown roast on all sides, about 7 minutes. Remove and set aside. Pour off any fat from the pan and deglaze the pan in water or stock, scraping up any browned bits with a wooden spoon or spatula. Put the roast back in the pan, cover it with 5 cups thinly sliced onions and 6 chopped garlic cloves, cover and bake for 1 hour. Remove the cover, turn the roast over so that it is on top of the onions, and continue to cook, uncovered, for another hour, adding more liquid if needed. Stir the onions around after about 30 minutes so they can brown more evenly. Replace the cover and continue to cook for 1 hour more, or until the meat is fork tender; brisket will take a little longer than chuck. Remove the meat from the pot and let it rest, covered loosely with foil, while you prepare the sauce. (At this point, you may refrigerate the pot roast for later reheating. Refrigerate the cooking liquid separately. To serve later, remove any congealed fat from the cooking liquid and strain it before using it to reheat the meat gently.) To serve, strain and defat the sauce. Taste for salt and pepper. Cut the meat into thick slices or separate it into chunks. Spoon some sauce and onions over for serving. Serves: 6 Chef's Note: If you are in a hurry, you can eliminate the herb rub. In fact, if you are really in a hurry, do not bother with the browning. Just put the roast in a heavy casserole, smother it with the onions, and cook it as described above. You will be amazed at how good it is, and you family will think you have been slaving away at the stove all day.