Eye of round is a big, inexpensive beef roast that, cooked low and slow, yields tender results with little effort. To ensure the meat turns out flavorful, we first rub it with a high-impact seasoning paste, one that can stand up to a long roast. For our first take we chose salty, subtly sweet, umami-rich miso as a base, then add ginger, five-spice powder and orange zest for flavor complexity. Be sure to carve the roast into very thin slices for the most tender texture.