All the recent threads about eye of round for roast beast lunch meat has got me pretty revved up to give it a go for myself. I picked up an eye of round roast today weighing in at just over 4 lbs. I want to keep as much of this as rare as possible, so my question is this: Should I cut the roast into two pieces so that they will finish more quickly or should I leave it whole? I'm just thinking that I might dry out the ends of the roast a bit more if I cook it whole. I could be totally off on this thought though so any support will be greatly appreciated.
Dave
Dave