Eye of Round Roast

Store raw beef in its original packaging or a tightly sealed container. For longer storage, wrap tightly in plastic wrap and then aluminum foil or place in a freezer bag.

Marinate the roast before cooking to add moisture and flavor.

Sear the roast on all sides before slow cooking to develop a flavorful crust.

Slice the cooked roast thinly against the grain for maximum tenderness.

Consider using a meat thermometer to avoid overcooking; aim for an internal temperature of 130-135°F (54-57°C) for medium-rare.

Mashed potatoes

Roasted root vegetables (carrots, potatoes, parsnips)

Gravy

Horseradish sauce

Green beans

Cooking at too high a temperature for too long, leading to a dry and tough roast.

Slicing with the grain, which makes the meat chewy.

Not resting the roast after cooking, causing juices to escape and result in a drier texture.