Two questions - One should I listened to the wife?

First, I leave whole to help keep moisture in. Second, food guidelines say 145 (155 for hamburger) for beef. Up to individual, I like rare to med rare, so pull between 125 and 130 knowing it will go up more. Not saying its a good idea, just for everyone to decide, like jumping out of a perfectly good plane, not necessarily for everyone.

The meat was fine. The 145 guideline is for ground beef, not whole cuts like this.

As to cutting in half, it wouldn't hurt at all. But, it might not speed anything up either. Cook time is determined by the thickness of the roast across its shortest side. Say the roast was 12 inches from left to right, 10 inches front to back and 4 inches tall. The 4 inches would determine the cook time.

If you split the roast front to back, you'd end up with 2 chunks that were 6 inches x 5 inches but still 4 inches thick. Cook time wouldn't change. If you had split the roast left to right, each piece would be 12 inches long, 5 inches wide and still 4 inches thick. Again, same cook time. However, if you had split it so that you has 2 pieces that were 12x10 but 2 inches thick, that would reduce the cook time.

An easy way to visualize is to think about cooking a 1/4 lb hotdog. If you just cut some random length off the end, it doesn't change how long it will take to cook. Butterfly it in half, it will.

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You always should listen to the wife. Then do what you know is right and take your lumps if you need 2. Poor little 3lb roast- should have left it all together until it's final moments. :grin:

It's cooked fine. No need to refire it.

You always listen to the wife. Then you do what you want.

I like my beef roast at around 140*. Many, many folks will eat rare to med. rare in the 130-135* range. Just a little too rare for me. A little experimenting is always fun.

Again - the Meat is Cooked. No sense putting it back on to ruin it.
Heat slices quickly on a skillet or under a broiler if you want them hot again..


AND Beef is rare at 120 ish, 130 Medium rare ish. 145 is INCORRECT for beef.
Hockey Pucks, YES. Beef, no.

STEVE - (op) SLICES LOOK PERFECT!

Looks good Sir and thank you for your service. I too served. Now I'm a retired guy who has done Temp control for a living for over 38 years now. Your malfunction is that you have a POS temp measuring device AND probably do not know how to use it properly.


Accurate temp control is the key. On a side note, you could have gone thinner with the slices if you know the proper meat grades to buy for the given application.

Eye round is usually a little tough but cutting it with the grain, like you did, will make it much more chewy. I hope they come out good.

The beef looks done enough for me.
The American standards for internal meat temperature are very conservative.
What you call medium, we (continental Europe) call done to well done

Hope I am not opening a can of worms here....


Like the previous poster mentioned: I would have cut it against the grain. It will make it seem a lot more tender.

Looks great from here.
Thank you for your service!

I always listen to my wife... Don't forget to say Yes Dear...
Then I do what needs to be done.:roll:
(I do most of the cooking at our house)