Eye of Round Roast

An economical roast that turns tender and thin-sliceable with a high-then-low method. Great for a Sunday roast or sliced thin for sandwiches.

Ingredients

• 3 lb eye of round roast (or chuck)
• 2 tbsp oil
• 2 tbsp Smokehouse rub
• 4 garlic cloves, slivered
• 1 tsp dried thyme, salt, pepper

Instructions

1. Rub the roast with the oil, Smokehouse rub, thyme, salt, and pepper, and tuck the garlic slivers into small cuts.
2. Sear in a 450°F oven for 15 minutes to brown the exterior.
3. Drop the temperature to 275°F and roast until the internal temp reaches 130–135°F for medium-rare, about 60–75 minutes.
4. Rest 15 minutes, then slice as thinly as possible against the grain.

Make-Ahead & Storage

Freeze sliced with a little beef broth up to 3 months. Because it's lean, reheat gently and keep it moist. Excellent cold on sandwiches.

Notes

Slicing thin against the grain is essential for this lean cut — thick slices eat tough. A little au jus or horseradish cream finishes it well.