Eye of the Round

The best Eye of the Round takes time, but little effort. When you get home, unwrap and place the roast in a glass bowl. Refrigerate uncovered for three days. (Cover if the odor transfer is an issue). Mix olive oil, granulated garlic, granulated onion, and ginger ale (not diet) and pour over roast on the third day. Mix enough to cover about half way up the roast. Let set over night Day four, take the roast out for one hour at room temperature, this is very important to get the center warm before cooking. If you have a large cast iron skillet, this is the easier method, but any non-stick pan will work.  Heat the pan to medium, then sear the roast on all sides, just to brown and that will be a few minutes per side. (Non-stick pans are not good for high heat). Preheat the oven to 250 F, because of the low temp, the roast will not brown inside, expect it to be red to pink even when the temperature probe show well done. This is also why deli roast beef is sometimes called "rare" because the blood does not change colors unless cooked at 325 F, which would make it tough.  None of the roast beef in the deli is sold rare, medium well is the standard. If cast iron was used, place the pan in the oven. If a pan with a non-iron handle was used, move the roast to a roasting pan.  Cook until the internal temperature is 135 for medium rare to 160 for well done.  The roast will increase the temperature a few degrees while resting, so adjust for the finished temperature. A 2 and 1/2 pound roast takes from 1 hour to 2. When finished, set uncovered at room temperature for half an hour before slicing,  and slice across the grain making very thin slices.  Slicing can wait for the next day for sandwiches, that will also allow the roast to  change from various color to a more solid pink or light gray.  This type of cooking allows the the natural breakdown of the roast to occur,  low temp and aging makes for more taste and a tender roast.