Citizens Considered. By James T. Bork, J.D., LL.M., editor, CCH BANKING COMPLIANCE LIBRARY. Bork has practiced banking law and served as in-house bank counsel. He also has written articles and spoken on bank regulatory and compliance issues.
Add the other ingredients to the pot. Once the meat has browned, add 2 1/2 cups (567ml) of water, two beef bouillon cubes and a bay leaf to the Dutch oven until it boils. When the pot reaches a boil, cover the Dutch oven with a lid and simmer the eye round roast for 50 minutes over a low flame.or an evenly cooked roast, place the roast on the middle rack of the preheated oven. 6. Calculate the cooking time for your roast at 7 minutes per 1 lb. of meat (7 minutes per 453g). When you have cooked your roast to these specifications, turn the oven off but do not open the door or remove the roast.
Depending on size and thickness of steak the cooking time varies for 3/4 inch steak about 8 minutes for med rare and about 15 minutes for well done. try to cook equal amounts of time on each side to ensure it is evenly cooked. the amount of times you turn it doesn't matter unless you're concerned about grill marks. 1 inch boneless rib eye, tenderloin, or top loin steak should be cooked for 6-8 minutes on the George Foreman Grill (covered) at 350 degrees F to 375 degrees F for medium ra â¦ re. If you are cooking uncovered it should be 8-11 minutes. 45 people found this useful.