A prune-based marinade helped us transform an economical eye round into a tender and juicy roast. To boost the marinade’s effect, we trim the silver skin and also poke the meat repeatedly with a ...

To boost the marinade’s effect, we trim the silver skin and also poke the meat repeatedly with a fork. The roast beef tasted best after marinating for 48 hours, but 24 will work, too.

Discard the marinade in the bag and brush any marinade clinging to the roast’s surface into an even coating. Roast until the center of the meat registers 125°F, 1¾ hours to 2 hours.