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The eye of round roast is a lean, boneless cut of beef taken from the round primal, specifically from the rear leg of the cow. Shaped like a long cylinder, it is one of the most economical cuts of beef, but it’s known for being quite lean with minimal marbling, which makes it less tender than other roasts. Despite its toughness, it has a strong beef flavor and can be delicious when cooked properly.

Because of its leanness, the eye of round roast is best suited for slow-cooking methods like roasting, braising, or slow roasting at a low temperature, which helps break down the tougher fibers and keep the meat juicy. It's often used for making roast beef or sliced thinly for sandwiches, and it benefits from marinating or being paired with sauces to enhance its flavor and tenderness.