Question about Eye of Round Roast
One of our readers wrote the following Ask The Chef question about how best to keep eye of round roast tender after cooking:
My question is do I cook the eye of round roast day ahead, slice it with slicer, then put sliced meat in a slow cooker in auju to warm for a few hrs ’til ready, or do i cook it that day, slice best I can when warm and put it juice in slow cooker ’til ready to serve? What way will the meat be the tenderist? Thanks.
The Chef’s Answer
Thanks for your question. It has always been my experience that meat served immediately after cooking always seems most tender because as meat cools it tends to lose internal liquid. Cooking is nothing more than the controlled removal of moisture from a food product, so a food product that has just finished cooking will have retained some internal liquid. But as it cools down, the internal liquid has a tendency to leach out, thereby drying out the product. If you take the cooled beef, place it in auju and warm back to temperature, it obviously will tenderize some, but in my opinion, will not be as tender as a freshly cooked roast in its own auju.
-The Chef
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About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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