Round Soup Bouillon
Round Soup Bouillon
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Recipe Adjustment Help - Beef Roast?
How do I need to adjust this recipe to accomodate a 2.75 lb roast as opposed to a 1.5 lb roast? Or should I just keep it about the same?
1 (1 1/2 lb) eye of round roast
3 tablespoons Worcestershire sauce
2 tablespoons spice supreme steak seasoning
1/2 packet French onion soup mix
2 beef bouillon cubes
1 1/2 cups water
Pierce roast with knife in several places to allow for flavor absorption.
Rub roast with Worcestershire sauce and steak seasoning to taste (the amounts for this are not added into the ingredients above as they will vary per person).
Place roast into crock pot.
Combine 1 1/2 cups water, 3 tablespoons Worcestershire sauce, 2 tablespoons steak seasoning, 2 beef bouillon cubes and 1/2 packet french onion soup mix in a bowl. Mix until bouillon cubes are dissolved.
Pour mixture over roast.
Cook on low 8 hours or high 5 hours.
the recipe is fine because trhe weight of the roast is not that much bigger to change,but do not cook for 5 hours as the eye is from the hind quater and is dryer than any roast form the front quater so therefore if you cook it too lond it will dry out, 2 and half hours is plenty on high but best is cook at 325 for about 3 hours and that will be much better as meat can simmer in the juice. always remember and cut from hind quater is always drier and needs lots of added moisture and anything form the front has more natural fat and needs less moisture. I prefer the hind roasts because they don;'t have that stringy taste to them so add moisture and cook slower and you have a great roast. keep covered so moisture won't evaporate.
