n. 1. A nonmetallic element, such as arsenic, that has some of the chemical properties of a metal. Most metalloids behave as semiconductors. 2. A nonmetallic element, such as carbon, that can form an alloy with metals. adj. also metÂ·alÂ·loiÂ·dal (mÄtâ²l-oidâ²l). 1. Relating to or having the properties of a metalloid.2. nonmetallic element, such as arsenic, that has some of the chemical properties of a metal. Most metalloids behave as semiconductors. 2. A nonmetallic element, such as carbon, that can form an alloy with metals. adj. also metÂ·alÂ·loiÂ·dal (mÄtâ²l-oidâ²l). 1. Relating to or having the properties of a metalloid.
Place two teaspoons of oil (olive or salad) into the pot and add the roast. Heat it to a medium-high temperature. 4. 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.lace two teaspoons of oil (olive or salad) into the pot and add the roast. Heat it to a medium-high temperature. 4. 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.
The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist cooking or lesser degrees of doneness. Some representative cuts are round steak, eye of round, top round and bottom round steaks and roasts.