Eye of Round Roast

Eye of round is a simple boneless beef roast, and is what’s called a “whole muscle” cut of beef. It is very lean, and perfect for thin-sliced roast beef sandwiches. The Eye of Round Roast can also be an economical substitute for the spendy and highly-sought-after Prime Rib when cooked accurately!
Riverstead Recommendation: Season well the day before, wrap tightly with butcher paper or parchment paper and refrigerate, take it out of the fridge and let it come to room temperature before cooking, pan sear all sides, bake at 500 degrees for 5 minutes per pound, shut off the oven (DO NOT open the door), and wait 2 hours. Mock Prime Rib perfection!