Description
The eye round roast is a lean, boneless cut from the hind leg of the cow. It’s shaped like a tenderloin—long and round—but much leaner and more affordable. It’s great for slow roasting, slicing thin for sandwiches, or using in dishes like roast beef or French dip. Because it’s so lean, it’s best cooked medium-rare and sliced against the grain for tenderness. If you’re looking for an economical roast with great flavor when cooked right, this is a great pick
