Spatula Diaries: Why you should be cooking eye of round

“This time of year, home cooks are looking for efficiency, economy and flavor in the kitchen, and an eye-of-round roast is an exceptional means to an end,” writes 225 food writer Maggie Heyn Richardson. “This is the cut of meat from which rosy roast beef derives, that centerpiece of Sunday suppers. But it’s more than that. Except for maybe ground beef, eye of round is one of the most convertible cuts around, slipping easily from roast beef one night into fajitas, beef stroganoff, salads, pasta dishes, soups or wraps the next.” Click here to get Maggie’s tips for a perfect eye of round.