Harvard Farmers Market

The Eye-Round and N.Y Sirloin Roasts are lean cuts that are suited for roasting not stewing. Because they lack the fat content as well as collagen, they will dry out if stewed or braised.

Image from BBC Good Food.
Here’s what to do (from Tom Moriarity of River Rock Farm):

Preheat oven to 450.

With some kitchen string tie the roast so that it is uniform and to ensure it retains its shape and cooks evenly.

Lightly coat with olive oil then generously salt and pepper (freshly ground if possible). Add some dried or fresh herbs such as rosemary, sage, thyme, etc if desired. When you think you have seasoned enough make sure to add more, it can’t hurt.

Put meat on the middle rack with a roasting pan on the rack below so that it cooks evenly from the top and bottom and catches all of the drippings.

Let cook for 12-15 minutes and then lower heat to 350. The original high heat is to allow the outer surface to sear.

The best way to assure the roast is cooked to your liking is by using a meat thermometer. For rare meat, pull out the roast when it reaches 120-125, 125-130 for medium rare, 130-135 for medium.

Allow the roast to rest for 5-10 minutes, which allows the meat to finish cooking and reabsorb its juices.

Both of these cuts are great to use for leftover roast beef sandwiches!