Eye of Round Roast

1. Coat the eye of round on all sides with a heavy layer of kosher salt and let it sit uncovered in the refrigerator for 24 hours. Given the eye of round's shape and the amount of salt needed, you can pour about 1/4 inch of salt in a shallow dish and roll the eye of round in it then press the sides in it to coat it evenly. Set the roast on a tray or plate lined with several paper towels to absorb the moisture.

   In addition to seasoning the roast deeply, salting early and heavily softens the connective tissue that holds the bundles of protein fibers together, which tenderizes the meat.

2. Scrape the salt off the eye of round with a spoon and pat it dry with paper towels.

3. Slather the eye of round on all sides in a marinade comprising equal parts oil and acid liquid, such as soy sauce or lemon juice, adding herbs and spices to taste. You don't need much marinade, just enough to coat the roast, but you have to mix it well before applying it. Don't add salt to the marinade because the roast is already well-seasoned from the 24-hour salt-curing.

4. Wrap the eye of round tightly in plastic wrap and let it sit at room temperature for 2 hours. Marinades are more effective at room temperature, and you want to start the meat at room temperature so it cooks evenly. You can safely let meat sit out at room temperature for up to 2 hours.

5. Heat the oven to 250 degrees Fahrenheit. Pour a few tablespoons of oil in a Dutch oven or a heavy roasting pan you can use on the stovetop. Set the pan on the stove over medium-high heat. Unwrap the roast.

6. Sear the eye of round on all sides until dark golden brown, about 10 minutes. Pour enough stock or equal parts stock and acidic red wine to reach about halfway up the sides of the eye of round.

7. Add a can or 2 of chopped stewed tomatoes to the tenderize the roast during cooking. Canned tomatoes have more food acid than fresh tomatoes.

8. Add vegetables, such as chopped carrots, onions and celery, to the pan and cover with a lid or aluminum foil. Slide the pan in the oven.

9. Braise the eye of round for 1 1/2 hours then turn it over in the pan. Return the eye of round and braise it until tender, about another 2 to 3 hours. The meat comes apart effortlessly with a fork when it's ready. Slice the roast across the grain into 1/4-inch slices when serving.

Eye of Round Steaks

1. Tenderize the steaks using a blade tenderizer. Blade tenderizers have 24 tiny blades that separate -- not tear -- meat fibers in steak and break up the collagen that makes them tough.

2. Marinate the steaks in an oil-acid marinade for about 30 minutes in the refrigerator. Take the steaks out and pat them dry.

3. Season the eye-of-round steaks with kosher salt and let them sit at room temperature for about 30 minutes on a plate lined with paper towels. Add additional spices, such as freshly ground pepper, right before you start cooking the steaks.

4. Heat a few tablespoons of oil in a heavy-bottomed straight-sided pan on the stove over medium-high heat for a few minutes. Add the steaks and sear them on both sides until golden brown.

5. Pour enough stock in the pan to reach halfway up the sides of the steaks. Lower the heat to medium-low and cover the pan.

6. Cook the steaks on the stove until tender, adding water as needed to keep them covered halfway. Cooking time varies with thickness, but expect about 1 hour for 1/2-inch-thick steaks, and 30 minutes more for each additional 1/2 inch of thickness.