chrissimalta
Assistant Cook
Hi, I would like some advice on improving my beef eye round pot roast. The result was good but I still think it could have been more tender and I am not sure whether I should have cooked it longer or whether it was overcooked.
The meat (USDA eye round beef) weighed 2.25kg (5lb). I cooked it in a 9l (9 quarts) dutch oven for 3h 45 minutes at 160 C (320 F) opening the pot once after 2 hours to add the potatoes. I seared the meat on all sides for around 6 minutes in total after patting it dry, drizzling olive oil and seasoning, and then rolling in plain flour. I added 3 cups (750ml) of beef stock and 1 cup (250ml) of red wine.
After 3h 45 minutes, the internal temperature was 90 C (195 F).
The million dollar question, would it have been overcooked or under-cooked despite it tasting delicious?
Thank you all in advance for your help!
The meat (USDA eye round beef) weighed 2.25kg (5lb). I cooked it in a 9l (9 quarts) dutch oven for 3h 45 minutes at 160 C (320 F) opening the pot once after 2 hours to add the potatoes. I seared the meat on all sides for around 6 minutes in total after patting it dry, drizzling olive oil and seasoning, and then rolling in plain flour. I added 3 cups (750ml) of beef stock and 1 cup (250ml) of red wine.
After 3h 45 minutes, the internal temperature was 90 C (195 F).
The million dollar question, would it have been overcooked or under-cooked despite it tasting delicious?
Thank you all in advance for your help!