Most people cook eye of round too long, and therefore find it to be very tough. The secret is that it should be served medium rare. Think roast beef, not a roast. This recipe is fast, and delicious!
Heat some olive oil in a cast-iron skillet over high heat. Season the roast and place it in the skillet, turning to brown all surfaces. Then put it in a 500-degree oven for 15 minutes; turn the oven off and leave be for 2 hours.
"Season?", you ask. You can use whatever you like. How about some of Paula Deen's meat rub. Today, I used Cracker Barrel Baked Potato seasoning! Yep! I think it's mainly kosher salt and some big flakes of black pepper. It was very good!
Make sure to rub the seasoning into the meat. Preheat your oven to 500 F. That's HOT!
Add your roast to your pre-heated olive oil. Brown all over,
until it looks like this. Mmmmm... it's smelling really good.
Once you've got your meat browned, place it on a rack in an open roasting pan. Place the pan in the pre-heated oven and bake it for 15 minutes. Turn the oven off, and let it sit for 2 hours. NO PEEKING! Slice your roast thin, and serve, It's perfect. And on these hot days, you only need the oven on for a very short time.