A grass-fed eye of round roast, about 3 pounds, cut from the lean hindquarter. It is a very lean, boneless roast with almost no marbling, so it suits slow braising, pot roasting and thin slicing for sandwiches better than dry-heat roasting. Compared with fattier cuts like chuck or ribeye, it has less richness and needs moisture and low heat to stay tender. Buyers rate it highly, and the main caution is that it can turn dry if cooked hot or fast.
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Buyers rate it 5 out of 5 across 52 ratings, with praise for leanness, flavor and how well it slices. The recurring caution is that it must be cooked low and slow to avoid dryness.
This is a grassfed beef eye of round roast. Each roast weighs approximately 3 pounds.
Eye of round is a lean cut. It does well with stewing and braising, which makes it an easy choice for pot roast. It can also be thinly sliced for sandwich meat.
