An eye of round roast is an economical, lean cut from the rear leg of the cow. Because it lacks fat marbling, it is easily overcooked and dried out. To ensure tender and juicy results, roast it at a low temperature to medium-rare (125° F – 135° F), then slice it as thin as possible against the grain.

How to Prepare and Cook

The best way to turn this tough cut into a melt-in-your-mouth meal is the Sear and Slow-Roast method:

• Season: Take the roast out of the fridge for 30 minutes to remove the chill. Rub with salt, pepper, garlic, and herbs.
• Sear: Heat a cast-iron skillet over high heat with oil, and sear the roast on all sides until a deep, brown crust forms (start with the fat cap down).
• Roast: Transfer the roast to a low oven set to 225° F – 250° F. Cook until the internal temperature reaches 125° F (rare) or 130° F (medium-rare).
• Rest: Remove the roast from the oven, loosely cover with aluminum foil, and let it rest for 20-30 minutes. The residual heat will finish the cooking and the juices will redistribute.
• Slice: Slice the beef as thin as possible against the grain. Thick slices will feel chewy, while paper-thin slices are incredibly tender.