The answer was eye round, a roast often deemed too lean to be tender. To roast this tough cut and get succulent, perfectly cooked results, we marinated the meat in ingredients that would do the work ...

A cooked and sliced eye of round on a plate - Jennine Rye/Tasting Table If you're looking for an economical cut of beef, eye of round can be a budget-savvy alternative to pricier selections like prime ...

A prune-based marinade helped us transform an economical eye round into a tender and juicy roast. To boost the marinade’s effect, we trim the silver skin and also poke the meat repeatedly with a fork.