Will a 5lb piece of chuck eye dry out before the center cooks properly?

I'm making boeuf a la mode -- It is one tied, round piece, and I'm worried that the outside will dry out before the center is good and cooked (fat broken down, etc.). Tips?

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lynne
lynne January 21, 2017

cook low and slow, with moisture.

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QueenSashy
QueenSashy January 21, 2017

Which recipe and temperature are you using? My hunch would be to go longer on low temperature because it will ensure more even cooking.

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sexyLAMBCHOPx
sexyLAMBCHOPx January 21, 2017

You will be fine, that's the beauty of the dish. This NYT recipe is on point to ease your mind. http://cooking.nytimes...

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