What’s the best way to prepare Eye of Round Roast?

Truthfully, I only use it for making beef jerky since it is so lean.

Like you, I like a chuck or ribeye if using beef for a roast, or I'll do a rump roast to medium rare, let cool, slice thin and put it in a rich brown gravy to finish cooking to use in making roast beef po-boys.

salt & pepper. I put the roast in a glass dish on a couple of slices of bacon. I put in the oven at 500 degrees for 5 minutes/lb. I then turn the oven off and monitor the temp until the IT is 130 degrees. I make a gravy with the drippings. This is how my mawmaw always did Sunday roasts.


ETA: I treated one like a brisket on my pellet grill a few weeks back and it wasn't bad. ended up shredding and using in chili.

Make grillades and cook it til it falls apart.

I reverse sear it; it doesn't take much time to come out perfectly. Apply your favorite rub, stick it in a 225 degree oven until it hits 120-125, rest it a few minutes while you heat up and oil your cast iron, sear it on all sides then slice it against the grain. Lean but tasty roast that's pretty cheap.

I'm with Loup on this one, roast on high temp to a rare temp, rest and slice thin.

I made one last night, haven’t cooked it like this in years but I was missing my mama.

Season roast lightly (little to no salt), flour slightly and sear on all sides. Cover with 2 cans French onion soup, roast for an hour or so. Stir in 1 can cream of mushroom. Ladle soup mixture over roast every 20 minutes or so until tender. Thicken gravy as needed.