Jim Davis: Hi! Chef Jim Davis here for Harris Teeter. I am going to show you now how to carve a boneless roast of beef. This is a roast eye-of-round. First thing make sure you have a good sharp slicing knife. Holding the beef very securely either with the fork or the pair of tongs, slice it very thin, slice it very thin. This is cooked just a little past medium.
But you want to make sure that you slice it very thin nice dense slices, because this is not a naturally tender cut of beef, like the tenderloin. It needs to be sliced very thin, and then piled high on a sandwich or on a plate for serving. Here are nice thin slices. Look at that, and that is how you slice a boneless roasted beef.