The eye round roast, or eye of round roast, is a boneless cut that hails from a lean and active muscle. That means it’s packed with flavor, not excess fat.
This grass-fed, grass-finished beef cut can make mealtimes tastier and easier. Cook it in a roasting pan for ultimate flavor. Thick slices with a side of horseradish sauce make a delicious dinner, while thin slices are great for lunchtime sandwiches.
We suggest seasoning your eye round roast with salt and black pepper the day before cooking. Add a rub for extra flavor and tenderness, and use a meat thermometer to keep from overcooking this lean cut.
How to Cook Eye Round Roast
The ButcherBox Kitchen has your guide to cooking eye round roast.