Eye Round Roast

About this cut

From the back leg, very lean and almost perfectly uniform in shape, which makes it easy to cook evenly. Lean means it wants either a quick hot roast or a long slow braise, with not much useful in between.

Good for

Roast it hot and fast to medium rare, rest it well, then slice as thin as your knife will allow for sandwiches. Or braise it low and long in stock. Don't take it to well done; there's no fat in it to save you.

From our kitchen

Roasted hot, chilled overnight, then sliced paper thin. That's lunches handled for most of the week.

Salt it heavily the night before. A 450 oven for fifteen minutes, then down to 250 until it hits medium rare, and straight out. It has to cool completely before slicing, which is why we do it the night before. A sharp knife and some patience get you slices thin enough to see through. Rolls, horseradish, sharp cheddar and a pickle.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.