I have been searching for a method to produce tender roast beef, and after trying a couple of recipes from Zaar with limited success, I decided to do a little research. I found the answer at the Cook's Illustrated web site. This is offered more as a technique rather than a recipe. I followed their suggestion and used an eye of round roast and the results were impressive. Eye of round is economical and uniformly free of fat and gristle. Leftovers, sliced thin, make awesome sandwiches. Although this is one of those "roast in heat and then with the oven off" recipes, all the guesswork has been eliminated. You do not have to prepare a 4 pound roast to get great results as I have found this to work with roasts half that size. Prep time does not include refrigeration.