Roast an eye of round at 400 degrees Fahrenheit for 30 minutes, and then reduce the heat to 350 degrees and continue cooking for 1 1/2 hours or until a meat thermometer reads 125 to 130 degrees Fahrenheit for medium rare. Allow the roast to rest 30 minutes before serving.
The night before cooking the roast, prepare it by seasoning liberally using salt and pepper and storing the cut in the refrigerator. Remove the meat from the refrigerator about an hour before cooking, and allow it to come to room temperature.
Preheat the oven, and prepare the roasting pan by drizzling olive oil in the bottom of the pan, as well as adding several smashed cloves of garlic and several sprigs of rosemary. Rub olive oil into the roast, and place it on top of the herbs.
Place the pan in the preheated oven. After half an hour, remove the pan and drizzle any pan drippings back over the roast. Return the pan to the oven, and reduce the heat to 350 degrees Fahrenheit. Continue cooking the roast until it reaches the desired internal temperature, basting with pan drippings every half hour.
Remove the pan from the oven, and allow the roast to stand on a cutting board before serving. Slice the roast to the desired thickness, and plate the meal.