Roast grass fed eye of rounds whole and slice very thin for roast beef sandwiches, pot roast them, or cut them into cubes for other braised/stewed dishes.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
Larger cuts of beef (like eye of rounds) are best cooked with a probe thermometer, which allows you to remove them from the oven at exactly the right time. Because they will continue to cook from residual heat, you should remove them from the oven 5-10 degrees before your desired finished temperature. They also should be rested (on a clean plate covered in foil) for 10-15 minutes prior to serving or cutting, so the flavorful juices can redistribute.
Cutting the eye of round into smaller pieces will reduce the time needed to rest and the effect of carry over cooking.