One of the most popular cuts for roast beef and corned beef round, Eye of the Round Roast boasts some great qualities. It is tremendously rich in flavor, relatively lean (light fat cap optional), and has a long, round shape that makes for beautiful slices or medallions when carved at the table.
Given its lean nature, Eye of the Round is best done low and slow to a medium rare finish. It slices easily and melts in your mouth when roasted whole and at a low temperature (220-250 F) for an hour to an hour-and-a-half.
Eye of the Round is superb with wine and herbs. A teaspoon of rosemary, a tablespoon of thyme, and a half-cup to a cup of red wine will earn you a round of applause and a table full of very happy campers if you roast it slowly and keep the middle nice and red!