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Pour a small amount of olive or canola oil in a large, heavy skillet, and slightly brown each side of the roast. Place a rack into a roasting pan, and put the. The eye round roast, or eye of round roast, is a boneless cut that hails from a lean and active muscle. That means it's packed with flavor, not excess fat. On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the meat on the foil sheets and transfer everything.

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The eye round roast, or eye of round roast, is a boneless cut that hails from a lean and active muscle. That means it's packed with flavor, not excess fat. On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the meat on the foil sheets and transfer everything. Pour a small amount of olive or canola oil in a large, heavy skillet, and slightly brown each side of the roast. Place a rack into a roasting pan, and put the.

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Pour a small amount of olive or canola oil in a large, heavy skillet, and slightly brown each side of the roast. Place a rack into a roasting pan, and put the. The eye round roast, or eye of round roast, is a boneless cut that hails from a lean and active muscle. That means it's packed with flavor, not excess fat. On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the meat on the foil sheets and transfer everything.