So, I am working from home today, and decided to try my hand at an eye of round. Since these meats are pretty lean, I intend to take it up to somewhere around 135 before I pull and rest it. Just to add a little fat back in, I plan to make a wine reduction sauce and put it on the side.
I ventured out to my local butcher shop and picked up the roast. Normally, I'd like to season and let sit overnight, but time did not permit.
Seasoned and chillin in the fridge
Stick around! More to come!