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

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

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This is the only way I've done it. I should probably give the reverse sear method a shot. You want this cooked rare like this either way and sliced thin as you suggest.

You can smother it down like a pot roast as others have suggested, but it's about the worst cut available for doing that.