The eye of the round roast is cut from the rear hip of the cow, along with bottom round and round steak. That area of the cow gets a lot of exercise, so it is a cut that is lower in fat, but high in flavor.
Cooking Tips
Brown lightly on the stove top and then roast gently (325 degrees) to finish. Be sure to let the roast rest before carving.
The eye of round is also a good choice for braising.
