Bottom

A lean and boneless cut from the bottom round.

Eye of round roast beef gets a bad reputation, but don’t let the average review fool you. When cooked right, it can be just as juicy and delicious as top round. Give the outside a nice sear, cook it low and slow, and slice it to your liking; then, you’ll get delicious meat you can pile high on a sandwich or eat with a side of creamy mashed potatoes. You can even use the drippings to make a deliciously unforgettable gravy.