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Old Dec 6, 2018, 10:55 am
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BamaVol
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What cut of beef do you prefer to roast?
My mother always bought eye of the round for roast beef. Not knowing any better, I've always bought the same thing. But I find it's relatively dry and tough compared to roast beef I've had in restaurants. One caveat: I don't want to spend all day cooking a rib roast at 200 degrees. What should I switch to?
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