Are you looking for the perfect Eye of Round Roast recipe? A no-fail, guaranteed medium-rare slice of red meat? This is it. And it's simple, just the way good beef should be. All about the meat. No filler.
For starters, it’s a big cut from the round, the back portion of the beef. Although this cut is lean, it comes from a core muscle and can be tough if not cooked properly.
> Allow the beef to come to room temperature 20 to 30 minutes before cooking.> Pat the eye of round roast dry and season all over with salt and pepper.