Beef eye of round is a lean, boneless roast cut from the cow's round. Best suited for slow roasting, braising, or slicing thinly for sandwiches and stir-fries. Trim excess fat and cook low-and-slow or sous-vide to maximize tenderness. Store refrigerated and use within a few days, or freeze for longer storage. Season simply with salt and pepper or marinate to add flavor before cooking.