Dyre Recipe Reviews (Pg. 1) - Allrecipes.com (11998997)

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High Temperature Eye-of-Round Roast

Reviewed: Apr. 23, 2012
Wish I could give this 4.5 stars, but it's not possible. The cooking method worked out pretty well as a base. It does seem like the roast might need to be marinated before cooking, but it wasn't terribly bland or anything. Also, the meat wasn't perfectly tender, but still fairly tender. While the roast was cooked properly at the end, it may be somewhat cold. We weren't sure about reheating so we just piled on the hot gravy made from the drippings. Tips: If you cut your own roast from a larger piece, figure out the weight by multiplying the weight of the original piece you bought (marked on package) by the fraction you are using. If you forget to do this, you can also try to use bags of frozen vegetables to try to estimate the weight. It's also probably best to keep the big strip of fat on the top of the roast when cooking so that the fat can go into the meat when cooking.
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Cheese Dipping Sauce

Reviewed: Feb. 7, 2012
I haven't tried this yet, but I just wanted to say that the people who have grainy cheese sauce are likely "rushing" the process. Either mixing ingredients in too quickly or having the heat up too high. If cheese boils, it tends to get quite grainy.
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