Eye of Round Roast
The eye of round is the most desirable of all the muscle groups in the round. The cylindrical “tenderloin shape” makes it the popular choice for roast beef and classic beef roast. Growing up as a kid, my mother would roast an eye of round on the weekend and send us to school the following week with incredible roast beef sandwiches.
At the winery, we use this cut to produce our popular coffee crusted roast beef, used in our pairing menu this season. This is a great cut to test out your sous vide skills. I have included on our web site the recipe that we use at the winery.
Suggested Recipe Links:
Slice and Stir-Fry
Slice and Pan-Fry