beef roast

does anyone have a recipe for cooking eye of round roast

does anyone know the best way to cook a london broil

Eye round roast is boneless and can be tough, especially if not moist roasted. Moist roasting is done by pot roasting (also known as braising).

just for an idea -

Eye-Of-Round Stuffed Roast Beef


1-2-1/2-lb eye-of-round roast, (have the butcher cut a pocket into the beef)

French Bread Dressing:
1-loaf French bread, crusty style
½-cup green bell pepper, chopped
½-cup red bell pepper, chopped
½-cup onion, chopped
3-cloves garlic, chopped
2-Tlb fresh parsley, finely chopped
1-Tlb cooking oil
1cup chicken broth
1-cup water
Seasoning mixture:
½-tsp salt
½-tsp pepper
½-tsp cayenne pepper

In a large bowl: tear the French bread into small pieces. Heat the Cooking oil and sauté the vegetables until tender. Add the sautéed vegetables to the French bread pieces. Heat the chicken stock and the water. Add the seasoning mixture to the dried bread and sautéed vegetables. Ladle the warm chicken broth to the dressing mixture until it is well moistened. With a large spoon put the dressing mixture into the pocket of the roast and secure the roast with a string.

Season both sides of the beef with ½-tsp salt, ½-tsp pepper and ½-tsp meat tenderizer. Place the stuffed roast in a roasting pan and cook for at least 4 hours at three hundred and fifty degrees. Serve with steamed broccoli and lemon and wheat dinner rolls.






London broil is a dish made from beef. The meat is marinated then cooked by broiling or grilling. The cooked meat is then cut into thin strips. The cut is always against the grain because tough meat cuts are used.

The top round steak is a thick steak that is cut from the top round roast. A thinner steak cut from the top round roast is simply called a round steak.

London Broil is the name sometimes given to a top round steak, but it is more often cut from the flank primal. It is a well marbled cut, which means it will have a lot of flavor. The only potential drawback to this cut is that, if it is not prepared properly, it could be tough or chewy.


There are commercially available meat cuts labeled as London broil. However, several cuts can be used. Top round roast, top round steak, and flank steak are some of the options. These kinds of meat need to be pounded or massaged to tenderize them before cooking. Other methods of tenderizing may remove the juices from the meat.


Although many cooks prefer to use a flank steak when fixing London broil, many butchers package a top round steak as London broil.

2 cloves garlic, sliced
1/3 cup oil
2 Tbsps. oil
2 Tbsps. red wine vinegar
1 Tbsp. red wine vinegar
2 tsps. dry mustard
2 tsps. Worcestershire sauce
1/8 tsp. cayenne
1/8 tsp. hot pepper sauce
1-1/2 lbs. flank steak, trimmed and scored on both sides

Combine all ingredients, except steak, in a shallow nonreactive bowl. Season with salt and pepper to taste. Add steak and turn to coat. Cover and marinate in refrigerator at least 3 hours or overnight, turning once. Remove steak, discarding marinade. Broil 4 inches from heat source 4-5 minutes per side, or to desired doneness. Slice thinly across the grain diagonally.

Wow, thanks for the very detailed recipe and how to Mama Mangia

You're welcomed. It's just a basic - to give an idea.