A lot of people don't understand the difference between intermuscular fat (the fat between muscles) and ~~inter~~**intramuscular** fat embedded in muscle. Intermuscular fat requires the higher temperature to break down the barriers between 8t and the meat, whereas intramuscular doesn't. Ribeyes have a ton of intermuscular fat, whereas most other cuts do not. While strip steaks do have a strip of intermuscular fat along one side, you can easily render this during the searing process.
There is nothing wrong with still liking 137 for other cuts, but it doesn't have the magical effect like it does for Ribeyes.
Edit: fixed where I messed up the prefix for intramuscular
Depends on your Charles roast. Most of them have a big ole strip of inter muscular fat running down the middle. You can actually take out that fat by peeling it off, but I like it. I always cook chuck at 137
You’re out of your mind if you think I’m letting that fat be wasted. I’ll usually just cut them up like ribeyes and cook them like ribeyes as I only cook for myself.
I haven't cooked one before, but looking at pictures you can definitely see some intermuscular fat. I would say 137 is probably worth it, though I see some reputable sites going as high as 155 for more barbeque-like texture.
To render fat via searing on other cuts, is it simply just a matter of searing it on the side w the fat directly? I never have rendered fat from searing but that may be because I *always* forget to place the sides on the pan 🤦🏻♀️
I'm extremely curious. Has there ever been a confirmed case of botulism related to sous vide?
I kind of think that would be front page news and shared every time someone posts a picture of vacuumed sealed meat with raw garlic.
131°f for 24h. Sear. Slice very thinly, ideally with a slicer, and serve on hearty sandwich rolls with jus (clarified if you're fancy).
This is an excellent lean French dip / roast beef cut. Do not overcook it or it will punish you severely.
If you don’t have a slicer. Freeze the meat for an hour and use your sharpest knife to make it thin as possible. Easier frozen than room temperature by a long shot.
Oh absolutely, great tip! The slicer is a real overkill purchase. Unfortunately, it's also about the only way I'm slicing 3-6 pounds of roast beef as thin as my kids like it.
I'll do a lot for my kids, but I won't do that.
That seems awkward. These are big hunks of meat, and they'd want to mash, even partially frozen, versus push cleanly through. If you find a way to make it work, do let us know, because that could be useful.
You’d absolutely wreck the blade on the mandolin with something like that, I’d reckon (if you could even get the slices). It’d be like trying to slice with a 4inch knife, in one single motion
I've tried it, but with cold not frozen eye round. I can't get it to slice all the way so it ends up like a shaved beef. It's not bad if you don't have a slicer.
Really? I do this regularly, it's a hit. The meat freezes and reheats well vacuum-packed, and if you add the jus in the bag it's all ready to go, just apply to bread and enjoy. I've got about a half dozen servings in the freezer, along with at least two uncooked eyes.
Oh sorry, no I agree with everything you said, and yes it's the perfect choice.
I was joking about trying to be fancy when home cooking. I will do a nice plate and all, but rarely clarify any stock or the like.
Ah, I misunderstood - thanks for clarifying!
And yeah, clarifying the bag liquid is a hassle, but it makes for a beautiful presentation. Plus, the bits you strain out are /real popular/ with the doggo...
Get yourself some rolls, wet them down, sprinkle caraway seeds and coarse salt, let ‘em dry. Get some real fiery horseradish and do some beef on ‘weck (short for kimmelweck)
Took the garlic outta the bag more out of an abundance of caution. Read that botulism spores appear at a range between 120-127 degrees F and I’m cooking at 135. Regardless, don’t want my meat to become a science experiment!
The botulism risk is one thing, but fresh garlic won’t get you a nice garlic flavor even at 137F, needs to be much higher. This is why people tend to use garlic powder with sous vide. You can save the fresh garlic to use with butter basting.
I’ve done this as suggested elsewhere at 131 for 24 hours. Salt pepper and some ground celery seed. I like to chill it in an ice bath before the sear then slice thin and make killer sandwiches. The juice from the bag makes a great base for a jus as well.
Crazy how much the cook times differ. Makes me think maybe it doesn’t matter that much if people love these at all types of cook times. Thanks for the 2 cents though, depending on how it goes this time I might try a longer one next time.
I’ve probably used the phrase ‘it’s like cheating’ relating to sous vide more than anything else due to the huge margin of error on cook times. I’m a native Texan and I do our traditional bbq briskets this way - for 24 before smoking for six. The old diehards don’t even know what hit them 😂
I used rosemary in a 30 hour cook and it was horrendous. Normally I love rosemary, but this time the entire outside of the meat tasted like bitter pine tree.
Maybe 24 hours is fine but I don't think rosemary does well in a long cook.
Lol, shit. I removed the garlic but left the rosemary in. I’m gonna be feeding this to the kids so I’m sure they’ll let me know if it tastes like shit.
I cut big steaks from that cut, about 2 fingers thick. Pre-sear them, and sous vide them for an 2 hours at 130F (not as hot as a fattier cut), then re-sear them. Let them cool for a few minutes to absorb the juices.
Sliced thin, against the grain, served with mustard or horseradish on a charcuterie board. You can get a lot out of that cut, and it's often a very reasonable price.
I'm guessing you were looking for a tenderloin?
No, my wife is Venezuelan and she wanted a cut of meat they call “pollo de res”, which (sidenote) translates into chicken of beef? So I facetimed her from the grocery store and showed her the options and she told me which one to get. When I got home she told me it was the wrong one. So it’s half true it was her mistake and half true it was mine! By the way, I did some research and what Venezuelans call Pollo de Res seems to be Tri-tip.
What a curious thing - I learned something today - thanks! I thought maybe a tenderloin because they can look similar as primal cuts go.
I think you can sous vide this cut for too long - it's not very fatty, and so it doesn't taste better for the longer cook. I think 2 hours is good. I tried it overnight once, and the results were less than spectacular.
Well, I’m coming up on 24 hours, about to get home just bought the horseradish, kaiser rolls, arugula and a few ingredients for the au jus. We’ll know soon enough how it ends up tasting!
135 degrees for 48 hours. Pull it out, save bag juices, dry meat, sear it in cast iron pan. Slice thin. On a cookie sheet, stack about 5 or 6 slices, top with sauteed onions and mushrooms and top that with provolone. Place under the broiler for a minute. Serve meat/cheese on a brioche roll with the strained jus on the side.
Eye of round is my go to roast beef choice. I season with s&p, smoke it low for an hour or so before throwing in the sous vide with garlic, rosemary and thyme at 131 for 30 hours. Straight to an ice bath and in the fridge overnight before throwing on the slicer. I’ll never buy processed deli meat again!
Eye round is super lean and in my experience going 24 hours with it turns it so dry it'll be like you're eating a sponge (depending on temp of course). I think a few hours is better. I would do like 5 hours at 135ish.
But please report back! I do a lot of sous vide round and still don't have one time/temp I feel is best.
Funny enough initially I was thinking 5 hours. I checked google and all the recipes call for 24-48 hours! I’m gonna go for 24 and will report back here in case anyone cares lol
Alright guys, the meat came out great. Hint of rosemary but not overpowering like some mentioned it might turn out. Went to Publix, bought some Kaiser rolls, arugula and horseradish sauce, smoked gouda and brie cheeses. Got home, removed the meat from the bag and saved the juices. Made a surprisingly good au jus by adding beef broth, some red wine, 1 tbsp of Worcestershire sauce and 2 tbsp of flour. Whisked all that shit together and let cook for about 7 minutes. Cut the meat as thin as I could and then toasted the Kaiser rolls with some olive oil butter then made the sandwiches.The kids loved it and I still have some meat left over for tomorrow. Thanks to everyone for their advices, they really helped!
Eye round would be just about the worst cut to do a beff Wellington with. It is typically done with the most tender cut, a filet. Eye round is one of the least tender cuts.
That wasn't remotely successful.
[Your pastry is completely unpuffed. That's dense and under cooked. Very clearly so.](https://i.imgur.com/iEubTtR.jpg)
At least the way you did it, you had an excuse for sous vide because you were using a cheaper cut. But it needed 20 more minutes in the oven.
Slice very thin and marinade. Then smoke/dehydrate at low temp (175 or so) until dry. Now you have wonderful jerky. That’s about the only thing I do with eye round.
Damn, good call on the Milanesas. I’ve never breaded and fried meat before, but I’m sure my wife can do it. However. I’m guessing if I sous vide for 24 hours the texture won’t be good anymore for Milanesa?
I use it pretty regularly for roast beef. I want to say I usually do 12-18 hours, but I have to Google it every time. Usually just some dried seasoning mix, though I've also cut small slits in the meat and stuffed them with slivered garlic (which I often do when oven-roasting). After searing cut as thin as you can and serve with vegetables (usually potatoes and broccoli for us) and maybe a mushroom gravy made with the bag drippings.
135 for about 18hrs, freezer for 20 minutes (or longer) cover in mayo. cast iron sear for crust.
Save bag juices for an au jus dip.
Slice paper thin.
Caramelized onions.
Horseradish mayo.
Slap it on a personal sized chunk of crusty baguette sliced lengthwise, (not in rounds)
Melt some cheese on top under the broiler.
Dip that fucker in the au jus and scoff.
After you are done sous-vide, chill it, slice it thin while still cold, and serve it in a gravy.
If you get a taste for this cut, you should also look up rouladen as an alternative preparation. Sliced, pounded, spread with mustard, wrapped around a garlicky pickle, and cooked in gravy. One of my favourite beef dishes.
Well it is flavorful but it’s one of the toughest cuts of meat. Also it doesn’t have much collagen so it doesn’t get tender with a longer cook like a chuck roast.
You can basically do 2 things, cook it rare at like 130, the slice it really thin against the grain or make jerky with it.
To add to the bandwagon, I've done the meat slicer roast beef sandwich method with this cut plenty of times and it is amazing. 24hr cook sounds good, but I've actually done 8-10 hours at 133-134 and had very good results when sliced thin.
I buy 2 packs at Costco. I cook one and season/freeze the other in a bag for later so I can just drop it in at a later date with no prep.
Tacos.. barbacoa.. orange, maybe a lime. OO for some fat/flavor.. maybe a bit of better than bullion(haven't done this, but sounds interesting) S/P a bit of cumin.. 24 ish.. rest/sear/pull. TACOS!!!!! Did enchiladas last time, but same..
The fresh garlic and sous vide crowd is as boisterous as the 137 crowd.
As someone who cooks nearly everything sous vide with only salt, I am extremely offended! /s
I’m team 137!
For ribeyes alone, me too ;)
A lot of people don't understand the difference between intermuscular fat (the fat between muscles) and ~~inter~~**intramuscular** fat embedded in muscle. Intermuscular fat requires the higher temperature to break down the barriers between 8t and the meat, whereas intramuscular doesn't. Ribeyes have a ton of intermuscular fat, whereas most other cuts do not. While strip steaks do have a strip of intermuscular fat along one side, you can easily render this during the searing process. There is nothing wrong with still liking 137 for other cuts, but it doesn't have the magical effect like it does for Ribeyes. Edit: fixed where I messed up the prefix for intramuscular
What about a chuck roast?
Depends on your Charles roast. Most of them have a big ole strip of inter muscular fat running down the middle. You can actually take out that fat by peeling it off, but I like it. I always cook chuck at 137
You’re out of your mind if you think I’m letting that fat be wasted. I’ll usually just cut them up like ribeyes and cook them like ribeyes as I only cook for myself.
Same thing. But, SV is longer like 24 hours.
I have one going right now. I will let it go 30 hours at 136 (split the difference). It usually turns out fantastic
How’d yours end up, and what did you serve it with?
Perfectly cooked! Beautifully medium rare and as tender as the finest ribeye. I seared it for 90 seconds on each side and it came out spectacular
I haven't cooked one before, but looking at pictures you can definitely see some intermuscular fat. I would say 137 is probably worth it, though I see some reputable sites going as high as 155 for more barbeque-like texture.
No matter what have to bathe it for super long time tho
[удалено]
Please double check that everything makes sense now, I'm correcting this on my phone while I have a horrendous headache.
Sorry yeah, fixed. Intramuscular is the fat embedded into the muscle that doesn't need the higher temperature.
To render fat via searing on other cuts, is it simply just a matter of searing it on the side w the fat directly? I never have rendered fat from searing but that may be because I *always* forget to place the sides on the pan 🤦🏻♀️
It’s an eye round, 137F might be a bit too much.
By about 15-20 degrees
It’s an eye round, 137F might be a bit too much.
131° f for 18 hours comes out perfect every time!
I'm extremely curious. Has there ever been a confirmed case of botulism related to sous vide? I kind of think that would be front page news and shared every time someone posts a picture of vacuumed sealed meat with raw garlic.
Suuuuurreeee the wife bought it and took a photo of it in the shopping cart
😂😂😂 you got me, it was me!
🤣
Omg came to say this lol, you sneaky sneak
131°f for 24h. Sear. Slice very thinly, ideally with a slicer, and serve on hearty sandwich rolls with jus (clarified if you're fancy). This is an excellent lean French dip / roast beef cut. Do not overcook it or it will punish you severely.
Second this. Used to also smoke these and make Chicago dipped beef. Solid sandwich meat, not the best otherwise
That sounds delightful. I've never smoked an eye of round but I'm absolutely here for it.
If you don’t have a slicer. Freeze the meat for an hour and use your sharpest knife to make it thin as possible. Easier frozen than room temperature by a long shot.
Oh absolutely, great tip! The slicer is a real overkill purchase. Unfortunately, it's also about the only way I'm slicing 3-6 pounds of roast beef as thin as my kids like it. I'll do a lot for my kids, but I won't do that.
Has anybody tried a mandoline for slicing quasi frozen eye round?
That seems awkward. These are big hunks of meat, and they'd want to mash, even partially frozen, versus push cleanly through. If you find a way to make it work, do let us know, because that could be useful.
My thoughts too, I haven't bought that cut in decades. You can get them about 4" in diameter. May be worth an experiment, since I also have a slicer.
I'll let someone without a slicer bite that bullet.
You’d absolutely wreck the blade on the mandolin with something like that, I’d reckon (if you could even get the slices). It’d be like trying to slice with a 4inch knife, in one single motion
I figure it would probably bog down. But hey, in the interest of science...somebody may have tried it
I've tried it, but with cold not frozen eye round. I can't get it to slice all the way so it ends up like a shaved beef. It's not bad if you don't have a slicer.
What about meatloaf?
Save the drippings afterwards to make a killer au jus too.
One hundred percent. This person French dips.
One of the many things I would never do when at home cooking.....no need to try and be fancy.
Really? I do this regularly, it's a hit. The meat freezes and reheats well vacuum-packed, and if you add the jus in the bag it's all ready to go, just apply to bread and enjoy. I've got about a half dozen servings in the freezer, along with at least two uncooked eyes.
Oh sorry, no I agree with everything you said, and yes it's the perfect choice. I was joking about trying to be fancy when home cooking. I will do a nice plate and all, but rarely clarify any stock or the like.
Ah, I misunderstood - thanks for clarifying! And yeah, clarifying the bag liquid is a hassle, but it makes for a beautiful presentation. Plus, the bits you strain out are /real popular/ with the doggo...
Slice thinly. Roast beef sandwiches. Make an aioli. Get your garlic that way.
Hell yeah, I’ll buy a nice artisanal sourdough or ciabatta
Learn to make bread and you can get jiggy with it all day long
Yep, 50+ male, make my own sourdough twice a week
If you live near a vons or Albertsons grab a rosemary sourdough loaf.
This is the way.
Get yourself some rolls, wet them down, sprinkle caraway seeds and coarse salt, let ‘em dry. Get some real fiery horseradish and do some beef on ‘weck (short for kimmelweck)
And slice THIN
You call that THIN? I said THIN!
Go Bills!!!
Can you explain the ‘wet them down’ part? What does that achieve?
Just some light moisture (unless baking yourself) to stick the seeds and salt to the rolls.
Eye of round or top round…I use for beef jerky …but that another forum /smoking
makes great jerky
You may want to read into using raw garlic in sous vide. There can be significant risk of botulism. Just lookin out.
Shit, that is true! I read that somewhere as well. Good looking out bro, I’m gonna pause the cook and rebag, I literally just started it. Thanks!
Absolutely dude. Hope it turns out well!
Took the garlic outta the bag more out of an abundance of caution. Read that botulism spores appear at a range between 120-127 degrees F and I’m cooking at 135. Regardless, don’t want my meat to become a science experiment!
The botulism risk is one thing, but fresh garlic won’t get you a nice garlic flavor even at 137F, needs to be much higher. This is why people tend to use garlic powder with sous vide. You can save the fresh garlic to use with butter basting.
Yep, read that too. Thankfully I did add garlic powder as well. And, I removed the garlic cloves.
Came here to day the same thing. Never heard anyone debate rosemary in the bag, but garlic can be questionable. Enjoy!!!
Not at 131°+ (which he would be at for a 24hr cook).
I got roasted a few days ago for saying the same thing. Interesting people on this sub lol
I remember that and I don’t know what’s real anymore.
I’ve done this as suggested elsewhere at 131 for 24 hours. Salt pepper and some ground celery seed. I like to chill it in an ice bath before the sear then slice thin and make killer sandwiches. The juice from the bag makes a great base for a jus as well.
She didn't buy the wrong cut, she just disagreed with your decision and corrected it 😉
Guga has some good videos on how to make this cut as delicious as it can be. Take a look in his YouTube channel
Do you have any idea how little that narrows it down. Man is a video making machine lol
Let us know how it turns out!
I’d go longer than that, tbh. I did a 72 hour cook on one of those a while ago and it was great.
Crazy how much the cook times differ. Makes me think maybe it doesn’t matter that much if people love these at all types of cook times. Thanks for the 2 cents though, depending on how it goes this time I might try a longer one next time.
I’ve probably used the phrase ‘it’s like cheating’ relating to sous vide more than anything else due to the huge margin of error on cook times. I’m a native Texan and I do our traditional bbq briskets this way - for 24 before smoking for six. The old diehards don’t even know what hit them 😂
I used rosemary in a 30 hour cook and it was horrendous. Normally I love rosemary, but this time the entire outside of the meat tasted like bitter pine tree. Maybe 24 hours is fine but I don't think rosemary does well in a long cook.
Lol, shit. I removed the garlic but left the rosemary in. I’m gonna be feeding this to the kids so I’m sure they’ll let me know if it tastes like shit.
Might be fine. Either way, I just trimmed off the outside 1/4" or so and it was great
Don’t do raw garlic but what do I know. Go for it.
Took em out about 20 minutes into the cook, and rebagged.
Eye of round makes great jerky.
I cut big steaks from that cut, about 2 fingers thick. Pre-sear them, and sous vide them for an 2 hours at 130F (not as hot as a fattier cut), then re-sear them. Let them cool for a few minutes to absorb the juices. Sliced thin, against the grain, served with mustard or horseradish on a charcuterie board. You can get a lot out of that cut, and it's often a very reasonable price. I'm guessing you were looking for a tenderloin?
No, my wife is Venezuelan and she wanted a cut of meat they call “pollo de res”, which (sidenote) translates into chicken of beef? So I facetimed her from the grocery store and showed her the options and she told me which one to get. When I got home she told me it was the wrong one. So it’s half true it was her mistake and half true it was mine! By the way, I did some research and what Venezuelans call Pollo de Res seems to be Tri-tip.
What a curious thing - I learned something today - thanks! I thought maybe a tenderloin because they can look similar as primal cuts go. I think you can sous vide this cut for too long - it's not very fatty, and so it doesn't taste better for the longer cook. I think 2 hours is good. I tried it overnight once, and the results were less than spectacular.
Well, I’m coming up on 24 hours, about to get home just bought the horseradish, kaiser rolls, arugula and a few ingredients for the au jus. We’ll know soon enough how it ends up tasting!
135 degrees for 48 hours. Pull it out, save bag juices, dry meat, sear it in cast iron pan. Slice thin. On a cookie sheet, stack about 5 or 6 slices, top with sauteed onions and mushrooms and top that with provolone. Place under the broiler for a minute. Serve meat/cheese on a brioche roll with the strained jus on the side.
Eye of round is my go to roast beef choice. I season with s&p, smoke it low for an hour or so before throwing in the sous vide with garlic, rosemary and thyme at 131 for 30 hours. Straight to an ice bath and in the fridge overnight before throwing on the slicer. I’ll never buy processed deli meat again!
Eye round is super lean and in my experience going 24 hours with it turns it so dry it'll be like you're eating a sponge (depending on temp of course). I think a few hours is better. I would do like 5 hours at 135ish. But please report back! I do a lot of sous vide round and still don't have one time/temp I feel is best.
Funny enough initially I was thinking 5 hours. I checked google and all the recipes call for 24-48 hours! I’m gonna go for 24 and will report back here in case anyone cares lol
I cares. Let me know.
Alright guys, the meat came out great. Hint of rosemary but not overpowering like some mentioned it might turn out. Went to Publix, bought some Kaiser rolls, arugula and horseradish sauce, smoked gouda and brie cheeses. Got home, removed the meat from the bag and saved the juices. Made a surprisingly good au jus by adding beef broth, some red wine, 1 tbsp of Worcestershire sauce and 2 tbsp of flour. Whisked all that shit together and let cook for about 7 minutes. Cut the meat as thin as I could and then toasted the Kaiser rolls with some olive oil butter then made the sandwiches.The kids loved it and I still have some meat left over for tomorrow. Thanks to everyone for their advices, they really helped!
Thanks for the update. I can finally sleep.
I cares too!
I also care. Why did you make me care?
130 1/2 24 hrs
I've done that before and it came out SO dry.
After cooking, you should definitely chill and then turn it into a Wellington. Post your outcome, and be judged by the people. It’s a whole thing.
Eye round would be just about the worst cut to do a beff Wellington with. It is typically done with the most tender cut, a filet. Eye round is one of the least tender cuts.
And yet, it can be done successfully. I suggest you try it. See my post on Beef Skellington.
That wasn't remotely successful. [Your pastry is completely unpuffed. That's dense and under cooked. Very clearly so.](https://i.imgur.com/iEubTtR.jpg) At least the way you did it, you had an excuse for sous vide because you were using a cheaper cut. But it needed 20 more minutes in the oven.
SPOILER ALERT: No matter what you do, people will say your puff pastry is undercooked.
Definitely not experienced enough to try to cook myself a beef Wellington but thanks for the suggestion!
I'd turn it into beef jerky any day over sous vide. Just me though. I love beef jerky.
“When you’re at the store pick up a beef tenderloin” *comes home with an eye of round roast* 🤦♂️
Slice very thin and marinade. Then smoke/dehydrate at low temp (175 or so) until dry. Now you have wonderful jerky. That’s about the only thing I do with eye round.
Return it and get the “right” one ?
But that would ruin the fun!
Nah make beef jerky
Argentinian here, yeah that cut is to cut thinly and do “Milanesas”. Its like schnitzel.
Damn, good call on the Milanesas. I’ve never breaded and fried meat before, but I’m sure my wife can do it. However. I’m guessing if I sous vide for 24 hours the texture won’t be good anymore for Milanesa?
Well?
Well what? Just started the cook 1.5 hours ago.. it’s gonna be a while!
EAsy buddy you're getting into posting a safe pic territory.
I use it pretty regularly for roast beef. I want to say I usually do 12-18 hours, but I have to Google it every time. Usually just some dried seasoning mix, though I've also cut small slits in the meat and stuffed them with slivered garlic (which I often do when oven-roasting). After searing cut as thin as you can and serve with vegetables (usually potatoes and broccoli for us) and maybe a mushroom gravy made with the bag drippings.
Adding rosemary to the bag was amazing with my chuck roast.
130 for 24 hours will give you a tender roast. just did a round last week and it's still giving me some good food.
135 for about 18hrs, freezer for 20 minutes (or longer) cover in mayo. cast iron sear for crust. Save bag juices for an au jus dip. Slice paper thin. Caramelized onions. Horseradish mayo. Slap it on a personal sized chunk of crusty baguette sliced lengthwise, (not in rounds) Melt some cheese on top under the broiler. Dip that fucker in the au jus and scoff.
After you are done sous-vide, chill it, slice it thin while still cold, and serve it in a gravy. If you get a taste for this cut, you should also look up rouladen as an alternative preparation. Sliced, pounded, spread with mustard, wrapped around a garlicky pickle, and cooked in gravy. One of my favourite beef dishes.
Well it is flavorful but it’s one of the toughest cuts of meat. Also it doesn’t have much collagen so it doesn’t get tender with a longer cook like a chuck roast. You can basically do 2 things, cook it rare at like 130, the slice it really thin against the grain or make jerky with it.
Eye of round makes killer jerky.
It’s actually super tough AND super flavorful
To add to the bandwagon, I've done the meat slicer roast beef sandwich method with this cut plenty of times and it is amazing. 24hr cook sounds good, but I've actually done 8-10 hours at 133-134 and had very good results when sliced thin. I buy 2 packs at Costco. I cook one and season/freeze the other in a bag for later so I can just drop it in at a later date with no prep.
Mississippi roast
Gently crush the garlic before putting it in the bag. Whole garlic will not give enough flavor
Tacos.. barbacoa.. orange, maybe a lime. OO for some fat/flavor.. maybe a bit of better than bullion(haven't done this, but sounds interesting) S/P a bit of cumin.. 24 ish.. rest/sear/pull. TACOS!!!!! Did enchiladas last time, but same..
slice it hyper thin, turn it into Italian Beef, Chicago style. Get some giardiniera and a crusty roll.