I realize that choice of beef is a matter of preference (and how deep your pockets are
) but, eye of round tends to be a bit too lean for my taste. However, I'm not the type to run out and buy a $100 prime rib or Filet just to make some sandwiches.
But, what I do is I save the fat from prime rib, steaks etc and freeze them so when Im roasting a lean cut like an eye of round, I just toss them into the roasting pan for some instant beef fat.
So, here is what you can do with the eye of round to give it some more legs.
Salt the hell out of it with Kosher salt the day before and let it sit covered in the fridge overnight.
When roasting it, bring the roast to room temp. Just use salt and pepper to season (more pepper than salt because its already salted). Freshly ground pepper, of course. I do mine with a mortar and pestle. When you think you've added enough pepper, add some more. That pepper will form a fantastic crust. Make sure you press those coarse grounds into the roast.
*Do not make any slits to add garlic or herbs*
When roasting, blast it in a 500'f oven for 5 minutes per pound. Make sure you are using a low sided roasting pan. Afterwards, reduce the oven to its lowest temp setting and slow roast until it reaches the desired internal temperature.
Remove from the oven and let rest uncovered for at least 30 minutes. Slice thin.
Gather up all juices from the resting roast and from the roasting pan and put them in a pan and bring to a gentle boil. Test for salt and season accordingly. If its too salty, add some beef broth or stock. Otherwise, season however you wish. I like to use a bouquet garni of lemon thyme and rosemary and some crushed garlic with about 1 tsp of cold butter.
You can either make a thin rue with about 1/2-1 tsp of flour (depending on volume of liquid) and add some cold beef stock/broth or you can skip the rue part and let it reduce on its own. Either way tends to work out well.
Soak the thinly sliced beef in the au jus, pile it on a Kummelweck roll, slather with sinus clearing horseradish, pour yourself a good ale (I like Boddingtons Pub Ale) and repeat.
The best place for Beef on a Weck in Syracuse was Kittie Hoynes in Armory Square. But, its been quite a while since I've been there so, I don't know if they are still there or if they still serve them.