I do a lot of eye of round roasts for sandwich meat. A lot of folks I know don't like their sandwich meat as rare as they do their normal beef so I usually take it to 170* and then wrap it tight and refrigerate it overnight. I will have a slight blush in the center and lots of juice's but not enough to stain your bread red.
How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
CAJUN QUE KREWE
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