A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.
This is also a great roast to use for making jerky.
Eye of round also makes the best corned beef or pastrami. We all used to use brisket, because that was the cheapest cut. But brisket has gone up in price, so we can step up to a better cut for our corned beef or pastrami.
For a limited time we're re-enacting the old school butcher experience and offering the pickling spices for curing the roast with the roast. Just ask. (My mom recalls the butcher giving her the pickling spices for the brine.)
Don't forget the suaerkraut with your pastrami sandwich, to feed your microbiome.