Dutch-born butcher Theo Weening taught us this method for tying a roast or any other large cut of meat—like the eye of round for the Pot Roast with Potato Dumplings--using a slipknot. Tying helps keep the meat in a uniform shape so that it will cook evenly; it also makes carving a snap.
1. Place a 2 1⁄2-foot-long piece of butcher's twine under meat. Drape length of twine closest to you over palm of your upturned right hand; grip twine by closing pinky, ring, and middle fingers, leaving forefinger and thumb extended to form the shape of a gun. Drape other end of twine over forefinger; grip with left hand.
2. Pulling both lengths of twine taut, rotate right hand so that forefinger points at your chest.
3. In a single counterclockwise motion, rotate forefinger slightly downward and then back up so that it's pointing away from you and both lengths of twine have formed a loop around it.
4. Stick thumb of right hand into loop and spread it apart. Thread the end of twine not being gripped in right hand through the loop.
5. Pull knot tight.
6. With right hand, pull twine in toward you so that the knot descends and twine cinches meat tightly. Tie a simple knot on top to secure first knot; trim ends of twine. Continue tying meat at 2" intervals.