I found this recipe years ago and it's the only way I cook an eye of round roast now! Eye of round is an inexpensive, lean and usually tough cut but cooking it with the high heat guarantees the perfect roast.
Place your raw roast in a pan and season however you like, I use Montreal Steak Spice, garlic powder & pepper. Follow the directions and VOILA!
High Heat Roast
1 (3 - 5 pound) beef eye of round roast
salt and pepper to taste
1.Preheat the oven to 500 degrees F (260 degrees C). Cover the roast with your choice of seasonings and place in a roasting pan or baking dish. Do not cover or add water
.2.Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
3.Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve with your favourite sides & gravy - yum!
Printable recipe below