Was asked by my wife's nephew to Egg up an eye of round roast for them for their son's birthday party. While I was honoured to have been asked, now I feel the pressure to do a really good job on it. I know they want it to be for beef on a bun, but beyond that it is my call on what I do with it. I know it's a lean cut, so should I grab a slab of beef fat at the butcher shop to help keep it moist? Low and slow? The sirloin tip roast I did low and slow benefitted greatly from a broth bath after cooking, is that an option? Heard of others (CW?) using a slow cooker/crock pot to accomplish this. Any ideas greatly appreciated. Have a great weekend all!