I finally found a bag of Morton's Tender Quick and a eye-of-round, what do I do next ?
The only way I would even consider preparing an eye of round roast is the Cooks Illustrated low and slow method discussed here: http://chowhound.chow.com/topics/608907. I have done this a couple of times with great results. If you are planning on making corned beef, which I am guessing you might be from your subject title, you need a brisket, not an eye of round. See these tips: http://www.bonappetit.com/tipstools/t...