Since I have been unemployed for the last 7 months (still am) my DW and I opted for 7 lbs of eye of round roast for the Family Christmas Dinner we host. It is a far cry from the standing rib roast from last year.
I am looking for suggestions for the best way to cook this. If you can make suggestions as to roast, braise, etc that will point me in the right direction to research recipes I would be most grateful.
I'm a huge fan of braising for a number of reasons, but the payoff is not the least of them: Even when I cook for a group of people who barely notice what they're eating, braised meat (especially beef) elicits a lot of enthusiastic praise for its tenderness and flavour.
I brown the meat in a Dutch oven over medium high temperature while the oven is preheating to between 250 and 300F, add enough broth to come about halfway up the height of the meat, and braise for 2 to 5 hours (I'm giving ranges for time and temperature, since I don't always have 5 hours in which to cook the meat, and I don't always truss, so sometimes I'm working with a flat piece). Make sure the cover fits snugly.
When you're done, you should have savoury, moist, tender meat, and the makings of an excellent gravy. It won't be the prettiest thing, and will tend to fall to bits when you cut it unless you have a really sharp knife, but it will taste amazing (more so than many prettier dishes).
If I have the time, I salt the meat for 24 to 48 hours in advance (and use a low-sodium broth); I usually add lovage and a little nutmeg to the braising liquid, and sometimes a clove or two.
I have had such poor luck using the search tool that if you can provide viable links I will gladly look at those also.
PM me if you'd like a hand with the search tool. It's relatively straightforward, but not necessarily intuitive.