Beef Eye Rounds

The eye of round, also known as eye round, is a very lean, small roast taken from the Round primal, positioned between the top round, outside round, and heel. It is an economical cut with decent flavor, though it tends to be quite tough. For the best results, it should be cooked slowly—either roasted or braised—and sliced very thinly against the grain. It can also be used in budget-friendly steak dishes if cut thinly and properly tenderized.