Eye of round is a boneless roast that looks like a tenderloin, but it's much tougher. It's an economical cut of beef from the hindquarter of the animal best enjoyed medium rare and sliced thinly against the grain. The whole roast is good for slow-roasting (roast beef), braising, slow-cooking, pressure-cooking, sous-vide, and poaching! Makes great Roast beef sliced thin for hot open-faced roast beef sandwiches
