Easy Eye of Round Roast
1 (1.5 – 5 pound) Eye of Round Roast
1 tablespoon kosher salt
1 teaspoon garlic powder or minced garlic
1/2 teaspoon ground black pepper
1 teaspoon rosemary
1 tablespoon olive oil
Preheat the oven to 500 degrees F. Mix the olive oil with the spices and rub on the roast. Place fat side up in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for 7 minutes per pound (medium, 6 mins/lb for rare, 9 mins/lb for well done) then turn off the oven and let the roast sit in the hot oven for up to 2 1/2 hours. Do not open the door at all during this time! If you have a gas oven or feel your oven is poorly insulated, reduce the temperature to 175 or 200 degrees instead of turning the oven off.
Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F. Let the meat rest for 10 minutes and carve into thin slices to serve. The pan drippings make great gravy and the hot gravy can heat up the meat if it has cooled. Enjoy!