My wife grew up on pot roasts and casseroles. I grew up on fried chicken and homemade mac ‘n cheese. I still am not a fan of pot roasts. I think they turn out dry and bland, but in an attempt to be a good husband I decided I would try to get excited about beef roasts. I spent the last year working on making a beef roast that I wouldn’t mind eating. I started the process by picking out a cut of meat that was affordable and commonly available. Something that I could experiment with but was consistent enough in its cut that I could make tweaks to my recipe and be able to tell a difference. After a few trips to the store I settled on an Eye of Round. The store I frequent has nearly the same cut every week. Same size and the same shape. So I settled on 2.5 lb hunk of meat. I then went about searching different methods for prep and settled on tying the roast...