Beef eye of round is a tougher cut of beef. A delicious beef eye or round can be made by cooking low and slow. Low and Slow is a way of cooking at low temperatures for a long time. Beef eye of round is a a very inexpensive cut of beef with no bones and minimum waste.

Basic Principles
1/ Trim off the tough silverskin and excess fat.
2/ Season and refrigerate up to 24 hours.
3/ Sear and cook in a low oven.
4/ Cook until medium done. You don’t want to go higher than medium or the eye of round would be tougher.