Eye Round Roast

The Eye-of-Round roast is cut in half from the eye muscle of the bottom round but it resembles a larger diameter tenderloin. It is a lean roast with a velvety texture and a thin layer of outside fat. It lends itself to both dry and moist cooking, but because it is very lean, it is best roasted to medium or medium rare, allowing to rest after roasting and slice it thinly across the grain.