I pot roast them....but am careful not to over cook as they can be dry.
But potroasted with lots of gravy....cooled and sliced thin ( because the meat is dense you can slice it thin) re warmed in the gravy and piled on top a slab of bread is beyond delicious!
It also makes good Italian beef....reheated ands erved with the Italian winey, spicey sauce.
Linda c

I love this type of roast. I place a few cloves of garlic throughout the roast, cover it in grill seasoning and spit it on the grill. High heat for short amount of time. It's never been tough. We like it very rare. I slice it very thin and it melts in your mouth. Gina

Cook's Illustrated had a recipe for this about a year ago.

I think the gist of it slowly bringing up the temperature so that it didn't get tough:

1. Sprinkle all sides of meat with salt. Wrap with plastic and refrigerate 18 to 24 hours.

2. Pat roast dry, rub with oil and sprinkle all sides with more salt and pepper.

3. Sear all sides of roat in large pan on top of stove.

4. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.

5. Turn oven off; leave roast in oven, without opening door until internal yemperature reaches 130 for medium rere or 140 for medium.

6. Transfer roast to carving board, rest 15 minutes and slice thinly as possible and serve.

I've tried this and have been amazed at how tender the meat turns out.

Thanks, guys. I will try them.

Since trying Sol's recipe, that is the only way I do it now. I used to pot roast it, but no more!

Sol's Eye Round

Here's the way I prepare my roast. It's foolproof and really simple, but it's absolutely wonderful.

3 lb. eye of round roast
2-3 Tb. olive oil
3 Tb. coarsely cracked pepper

Preheat oven to 325°F. Coat the roast with olive oil, and roll in the cracked pepper. Roast for about 60 minutes for rare. Transfer to a serving platter, allowing it to rest for at least 30 minutes before slicing.

Sol

I do it exactly as my mother did. Get a piece with a fair amount of fat on one side. Brown all three sides and ends in butter in a roaster with a tight cover. Place the roast on the fat side down and add a little water to the pot. Cover and cook very slowly. Toward the end of the cooking time add cut onions, carrots and potatoes. My mother and brother wanted a gravy but I prefer it au jus. It is wonderful hot but sliced up cold for sandwiches is also fantastic.

I make chili meat out of the eye of round. Boil it in tomato juice and it turns fall apart tender. I've also turned it into bbq beef after boiling it in tomatoes. You can melt cheese on a chunk of it for a beef and cheese sandwich. As others noted it does make a decent roast... I've covered them in garlic and black pepper then roasted with some veggies. A bit tough but very lean meat for those that don't care for lots of fat. The eyes that I get are about 5lbs so after boiling I fish about half of it out and freeze it for the next pot of chili or it becomes sandwich meat.

Some here a couple years ago insisted that boiling a roast would turn it into a rubber ball. Perhaps true if you boil it in water but tomato juice has enough acid to make it super fall apart tender. I took pictures of one that I was boiling for chili meat to show here.

Roast falling apart on the fork....
{{gwi:1504982}}

As you can see in the picture it is tender with a rich broth suitable for any beef based soup. Very "meaty" so if you have macho men or teenagers they will be delighted with the chunky style. First I use a wooden spoon to break it down some then finish with a potato masher to get bite sized chunks.

: )
lyra

My mom makes great eye round, I don't even bother she's got it down that well! You have to rub with evoo, season with a dry rub [S&P,garlic, & paprika is Mom's preferred], and sear before you slow roast. Some prefer oven sear, I like pan sear like mud lady & bob. Watch the temp, and build in rest time for your preferred "doneness". A good sear and a med rare interior is my fav!