How to Cook a Beef Eye Round Roast

This recipe turns an Eye of Round cut of beef into flavourful, moist, tender, pinkish slices of meat with a salt and pepper crust reminiscent of the sliced beef that delicatessens sell. The slices can be served as part of a hot meal, but they are also very good cold for lunch sandwiches, or in hot beef sandwiches.

Eye of round roast is sort of like a diamond in the rough--when you look at it, you might only see a cheap, lean cut of beef with a tendency to be tough if cooked improperly. If you look closer, however, (and cook it the right way) this...
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NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table. Eye of round is a pretty intimidating piece of beef. It's an extremely lean cut taken from the hindquarters of the cow, which gets a lot of exercise. To be honest, I usually just use the eye of round roast to…

Get this all-star, easy-to-follow Herb-Crusted Roast Beef with Horseradish Cream recipe from Sunny Anderson

Classic roast beef recipe using rump roast, round roast, or sirloin tip. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough.

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