Forvols
Well-Known Member
I bought a 2.5lb eye of round and a 3lb bottom round roast to make sliced RB. Rubbed down with cracked black pepper, garlic/onion pwder, kosher salt and red pepper flakes. Bagged and put in fridge for 14hrs. Roasted off some carrots, onion and celery, the deglazed the pan added 3cups of beef stock. I put the meat on a rack over the veggies and into the oven uncovered at 270 until internal temp of 140 on EOR and 135 on Bottom Round. Strained the veggies for the auju and put meat auju back in the fridge over night. Took the meat out and sliced on #1.5 setting on the new KWS 10in meat slicer (that thing is really nice). Skimmed off the fat, heated up the auju added some black pepper salt and minced onion.....BAM...in the pict EOR is on the left Bottom Rnd in on the right.
ETA: served on baguette roll with provolone and sautéed onions DANG good.
ETA: served on baguette roll with provolone and sautéed onions DANG good.
