Eye of Round Roast

Eye of round roast is a lean and economical cut of beef that comes from the round primal, which is located in the rear leg of the cow.  This primal contains muscles that are well-exercised and relatively lean, resulting in a lean and flavorful roast.

Eye of round roast is lean and relatively tough compared to other cuts of beef. It has a coarse texture with a dense and chewy consistency. However, when cooked properly, it can still be tender and flavorful, especially when sliced thinly against the grain.

Eye of round roast offers a mild, beefy flavor with a slightly chewy texture. It lacks the marbling and fat found in more expensive cuts of beef, but it still has a rich taste that develops during cooking.

Eye of round roast is best cooked using slow cooking methods such as roasting or braising. This allows the tough muscle fibers to break down and tenderize, resulting in a more tender and flavorful roast.