Things You'll Need

Instructions

1

Take the roast out of fridge and scoop out any congealed, floating fat from the liquid.
2

Transfer the roast to an oven-safe dish, along with any liquid. Let the roast sit at room temperature for about 20 minutes and heat the oven to 350 F.
3

Brush a thin layer of oil over the top and sides of the eye-of-round roast.
4

Pour a few cups of beef stock -- or the same type of liquid you cooked the roast in the first time -- in a saucepan and bring it to a simmer on the stove.
5

Pour the beef stock over the eye of round, adding enough to reach halfway up the sides of the roast.
6

Cover the dish tightly with two layers of aluminum foil in two directions: first crosswise and then lengthwise. You want a tight seal so the condensation in the dish builds up on the bottom of the foil and drips down on the roast when reheating. Place the eye of round in the oven.
7

Heat the eye of round until it reaches a minimum internal temperature of 165 F. If the roast is largely intact, insert a meat thermometer in the thickest portion and wait 10 seconds for its temperature to register. The eye of round has a shape similar to a tenderloin, only shorter and fatter with less of a tapered "tail." No matter which leftover portion you have -- center or end -- always insert the thermometer horizontally or vertically into the center, because it takes the longest to heat. If you have sliced eye of round, heat it until all the pieces are hot and steaming. It should take around 20 minutes per pound to reach a safe serving temperature.
8

Take the roast out of the oven and place it on a heat pad. Brush the roast with oil or butter, if desired, before serving.