The Eye of Round is a large tubular looking cut of meat (picture a large salami). It's very lean and flavorful and makes an excellent roast. It's best cooked in liquids for a long time, but as you can see from one of the videos below, I roasted one directly in the oven (without any liquids) and it came out amazing. It's neighbors are The Rump Roast and The Top Round and all three share very similar qualities. So you see, there's more than meets the eye.
Cooking Methods: Braised (in a pot with liquids or roasted in the oven).
Sourced USA Angus USDA Certified - Choice and above Pasture-Raised, Vegetarian Feed Only 100% Hormone and Anti-Biotic Free Certified Glatt Kosher/Bet Yosef כשר חלק בית יוסף
